Saturday, May 23, 2015

Carrot cake with lemon buttercream

I must admit, the idea of using vegetables in a sweet pie rather seemed repulsive to me than 'hey, let's try this'. Until a few weeks ago someone put (without my knowing) carrot cake in my mouth. I was sold. The texture, the flavours, the contrast with a sour cream on top, carrot cake has it all. So here's my version and recipe of this lovely pie. I used flaxseed eggs as an egg replacer. This might scare you at first, but they're rather easy to make. Enjoy!

300 ml canola oil
300 g all purpose flour
3 ts gingerbread spice
1/2 tl baking soda
275 g brown sugar
2 flaxseed eggs (2 tablespoons ground flaxseed + 4 tbsp water)
150g grated carrots
60 g raisins
100g slices of pineapple
60g butter (I used Alpro)
200 g icing sugar
zest of a lemon
1/2 tl vanille flavour

1. Flaxseed eggs

Add 2 tbsp of ground flaxseed with 4 tbsp of water, combine well. Set aside for 10 minutes. (Told you it was easy)

2. Carrot cake

Preheat the oven for 170°.
Mix the dry ingredients in a bowl. Mix the canola oil and flaxseed eggs, add this to the dry ingredients. Add carrots, raisins and pineapple. Place in a round form and bake for about 45 minutes, or longer when necessary.

3. Lemon buttercream

Whisk the butter until creamy. Whisk icing sugar through it.
Add lemon juice, zest of lemon and vanilla. Spread over your pie evenly.

This recipe is adopted from Quinn, S. (2014). ‘Mon premier dîner Végétalien’, Marabout: Hachette Livre.

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