gunnaknow
Active member
Ingredients
8 oz (225g) wholemeal flour
8 oz (225g) carrots, peeled and coarsely grated
4 oz (110g) butter/cannabutter
4 oz (110g) honey
4 oz (110g) sugar
1 teaspoon to 1 tablespoon cinnamon (depending on taste)
1/2 teaspoon to 1 teaspoon nutmeg (depending on taste)
1/2 tablespoon baking powder
1 handful of raisins (optional)
Pre-heat the oven to gas mark 3, 170 C. Sift the flour, spices and baking powder into a large bowl. Add the butter (room temperature), honey and sugar and mix until thoroughly combined. Finally add in the carrots and raisins (if using) and mix in evenly with the cake mixture. Put the mixture into a well greased and floured cake or loaf tin and bake for 60-80 minutes, until it feels firm to the touch and a skewer inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack.
Notes
I've made carrot cakes using eggs in the past and what I've found is that the eggs kill the flavor of the carrots everytime. It's a heavier cake without eggs but it's absolutely worth it. With this recipe, the rich, fruity notes of the carrot really come through; which elevates it above alot of other carrot cakes I feel.
Feel free to add some cream cheese frosting, or you can slice it like a loaf and spread with butter. This recipe doesn't include any frosting because it was originally from a vegan cook book. I have adapted the recipe by including butter/cannabutter. I have to say, it's really good just as it is!
8 oz (225g) wholemeal flour
8 oz (225g) carrots, peeled and coarsely grated
4 oz (110g) butter/cannabutter
4 oz (110g) honey
4 oz (110g) sugar
1 teaspoon to 1 tablespoon cinnamon (depending on taste)
1/2 teaspoon to 1 teaspoon nutmeg (depending on taste)
1/2 tablespoon baking powder
1 handful of raisins (optional)
Pre-heat the oven to gas mark 3, 170 C. Sift the flour, spices and baking powder into a large bowl. Add the butter (room temperature), honey and sugar and mix until thoroughly combined. Finally add in the carrots and raisins (if using) and mix in evenly with the cake mixture. Put the mixture into a well greased and floured cake or loaf tin and bake for 60-80 minutes, until it feels firm to the touch and a skewer inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack.
Notes
I've made carrot cakes using eggs in the past and what I've found is that the eggs kill the flavor of the carrots everytime. It's a heavier cake without eggs but it's absolutely worth it. With this recipe, the rich, fruity notes of the carrot really come through; which elevates it above alot of other carrot cakes I feel.
Feel free to add some cream cheese frosting, or you can slice it like a loaf and spread with butter. This recipe doesn't include any frosting because it was originally from a vegan cook book. I have adapted the recipe by including butter/cannabutter. I have to say, it's really good just as it is!
carrot cake is nice in summer,, thanks for sharing 
