Greek Carrot Cake
Vegan Carrot Cake, Greek Style, is baked with boiled carrots, spices, makes a filling breakfast dish. Has the right sweetness that no frosting is needed.
Ingredients
For Boiling the carrots
- 3 cups Carrots chopped
- 1 cup Orange Juice
- 1 cup Water
- 1 small Cinnamon
- 8 Cloves
For the Batter
- 3.5 cups All purpose flour
- 2 tsp Baking powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Sugar
- 1/3 cup Brown Sugar use molasses if you have
- 1/2 cup Water use the reserved cooking liquid
- 1 tsp Cinnamon
- 1 tsp Coriander Seeds ground
- 1/2 tsp Nutmeg Powder
- 1 tsp Orange zest use Lemon if you have
- 1/2 cup Cooking Oil
- 1/2 cup Walnuts
- 1/2 cup Raisins
Instructions
For Boiling the carrots
- Take the orange juice in a saucepan and add chopped carrots, along with water, cinnamon stick and cloves
- Bring to a boil and reduce heat to low simmer. Cook, uncovered, for 10 to 15 mins till softly cooked. Drain the carrots, reserve the cooking liquid. Pulse the carrots to a soft. This step can be done ahead of time as well.
For making the Cake
- In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
- Add 1/2 cup cooking liquid, sugar and brown sugar. Whisk until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
- Now add chopped nuts and raisins.
- Scoop out batter into bundt pan and press down into mold so top is even.
- Grease a 6" round pan, I used a small bundt pan and Bake at 185 C for 40 to 45 minutes.
- Allow to cool before slicing.
- Dust with powdered sugar if you like.
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