By Palak Shah-founder, Plush Cafe, Bandra
8 portion recipe
Preparation time: 45 minutes
120 grams each
OVERVIEW
Serves: 8
This moist and tender carrot cake is perfect for a sweet treat! It’s easy to make and just happens to be vegan.
Preparation & Making time: 45 minutes.
INGREDIENTS
For the cake:
- Almond flour 95 gm
- Oats flour 105 gm
- Jaggery powder 150 gm
- Water 130 ml
- Oil 160 ml
- Banking soda 4 tp
- Baking powder 8 tp
- Carrot 193 gm
- Cashew nut 60 gm
- Sunflower seeds 50 gm
- Vanilla essence 3 tp
Coconut Sauce:
Preparation time: 5 minutes
- Coconut powder – 80gm
- Water – 60gm
- Maple syrup – 20gm
INSTRUCTIONS
For the cake:
- Preheat the oven to 150 degrees.
- Grease your moulds and cover it with silver foil so it will hold your batter and give a clean finish to your cake.
- Take a bowl and mix jaggery powder and water together and keep on the side.
- Take one separate bowl and grate the carrot.
- Then add almond flour and oats flour in carrot.
- Add roughly chopped cashew nuts and sunflower seeds.
- Add baking soda, baking powder and cardamom powder.
- Then add all these ingredients in jaggery water and stir well.
- Lastly add oil and stir well until everything is combined properly.
- Then pour 120gm batter in each mould to 180 degrees for 45min.
For the coconut sauce:
- Warm water and add coconut Powder and whisk it until it forms like a sauce then stain it and pour maple syrup.
