There is something very comforting about eating a nice slice of carrot cake and there is something so indulgent about eating a piece of my carrot cake dessert.
This is not only a vegan dessert recipe it is also s gluten free dessert recipe and an eggless dessert recipe.
I use a small blend of sweet spices with fresh grated carrots and mandarins to produce a moist cake base that I top with my thick and creamy vegan whipped cream.
Dusted off with a little cinnamon powder these look fantastic and taste even better.
If you can not get the mandarins then clementines with work instead.
My vegan and gluten free carrot cake dessert recipe contains no eggs, butter, milk, wheat or gluten.
Taste this tantalizing sweet recipe for yourself and say mmmmmmmm.
Ingredients for Carrot Cake Dessert Recipe
298g Tin Mandarins in Orange Juice
2oz Sunflower Margarine
3oz Light Brown Sugar
4oz Rice Flour
2oz Ground Almonds
1/2 tsp Bi carbonate of soda
1 tsp Baking Powder
1 Tbsp Vanilla Essence
1 Tbsp Mixed Peel
6oz Grated Carrots
1/2 tsp Cinnamon
Pinch Mace (or nutmeg)
1/2 tsp Aniseed Powder
4 Tbsp Hot Water
2 Tbsp Flax Seeds
1 Tbsp Light Brown Sugar
1 oz Rice Flour
Chef Jeenas Vegan Whipped Cream
Cinnamon for dusting
Picture of grated carrots.
See the thick and creamy topping to this luscious vegan dessert.
Want to take a bite?
2oz Sunflower Margarine
3oz Light Brown Sugar
4oz Rice Flour
2oz Ground Almonds
1/2 tsp Bi carbonate of soda
1 tsp Baking Powder
1 Tbsp Vanilla Essence
1 Tbsp Mixed Peel
6oz Grated Carrots
1/2 tsp Cinnamon
Pinch Mace (or nutmeg)
1/2 tsp Aniseed Powder
4 Tbsp Hot Water
2 Tbsp Flax Seeds
1 Tbsp Light Brown Sugar
1 oz Rice Flour
Chef Jeenas Vegan Whipped Cream
Cinnamon for dusting
Picture of grated carrots.
See the thick and creamy topping to this luscious vegan dessert.
Want to take a bite?
How to make This Blog Vegan and Gluten Free Carrot Cake Dessert
Mix together 4oz rice flour, 3oz sugar, almonds, margarine, candied peel, baking powder, and bi carb.
Add the mandarins with all of the juice. Mix well.
Grind the flax seeds into a powder and mix with the hot water, leave for a minute. Add to the cake mixture and mix well.
Add carrots, 1 Tbsp sugar and 1 oz of rice flour. Mix well.
Add the spices and mix well again.
Pour into a greased and floured square baking tin.
Place into a hot oven at 180C for 30 minutes or until golden and a skewer comes out clean.
Place into a hot oven at 180C for 30 minutes or until golden and a skewer comes out clean.
Leave to cool then cut into 4, you can slice the edges off the cake if desired.
Top with my vegan whipped cream and dust with cinnamon.
Enjoy Chef Jeenas tasty carrot cake dessert recipe.
For more vegan recipes see my vegan recipe index page and for more gluten free recipes see my gluten free recipes index page
0 comments:
Post a Comment