182 | CAKES 2/3 cups (255g) grated carrot (to which1 added a peeled and grated apple) 1 ½ cups (300g) brown sugar 2 cups all-purpose flour 1¼ tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp ground cinnamon Good grate nutmeg 2 Flax Eggs (2 Tbs ground flaxseed with 6 Tbs water) ½ cup canola oil 1 tsp vanilla 1 Tbs apple cider vinegar 1 cup (100g) chopped walnuts (Optional) Preheat the oven to 175°C. Combine the carrot and brown sugar and set aside. Line two 21 cm cake pans with parchment paper, grease lightly with oil and then sprinkle a little flour over the bottom. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mix master bowl. Mix with flat beater. Add the grated carrot and the brown sugar. Prepare the flax eggs, by mixing 2 tablespoons of ground flaxseed with 6 tablespoons water and let sit for a minute. In the meantime, add the oil, vanilla and apple cider vinegar to the flour mixture. Add the flax eggs. Mix everything together in the mixing bowl. If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough so that it can mix properly. The mixture is not as wet as a usual cake batter. Lastly add the chopped walnuts if adding. Divide the mixture between the two tins and spread evenly. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a cooling rack. Ice and put into fridge to set.
RkJQdWJsaXNoZXIy NTQ4MDQ5