These carrot cakes are, first and foremost, super moist and delicious! But also -
- Dairy free
- Egg free
- Soy free
- Nut free
- Vegetarian
- Vegan
- Gluten free (option)
- Additive free
… so everyone will be having one! I love making these cute individual cakes using my bar moulds - makes life so much easier when serving and perfect for lunchboxes.
Makes 18
Ingredients
2 tbsp flaxseeds
60g water
500g carrots, quartered (approx. 4 carrots)
250g plain flour (use gluten-free flour for gluten-free option)
200g brown sugar
160g light-flavoured extra-virgin olive oil
3 tsp mixed spice
2 tsp baking powder
1/3 tsp bicarbonate of soda
¼ tsp fine salt
Method
- Preheat oven to 175°C.
- Place flaxseeds in TC bowl, mill for 30 seconds, speed 9. Transfer to a small bowl and mix with water. Set aside for a minimum 5 minutes.
- Without cleaning bowl, add carrot and chop for 4 seconds, speed 5, or until grated.
- Add flour, sugar, oil, spice, baking powder, bicarbonate of soda, salt and set aside flaxseed mixture, mix for 30 seconds, reverse speed 3. Scrape down sides.
- Mix for a further 20 seconds, reverse speed 3, or until mixture is combined and no longer floury, assisting with spatula if needed. Pour mixture into 3 sets of bar moulds (total 18 cakes).
- Bake for 40-45 minutes, or until a skewer inserted comes out clean.
Wait 20 minutes before removing cakes from bar moulds. Delicious just as they are, or top with Thermomix Vegan Lemonicious Frosting and sprinkle with rose petals (pictured).
