This weekend, the light was perfect and it was such a pleasure playing around with food and taking pictures. I had some carrots in the fridge since last weekend and I’ve been thinking about making carrot cake all week… I love it. The softness of the moist cake married with the cinnamon is just heaven!
While trying to create a nice scenario to photograph the carrot cake, I noticed last weekend’s tulips on the table, that were just at the end of their expiration date. I plucked the petals… they were still so pretty, so I played around just with them and the result were these four pictures that I really love because of their simplicity. Beautiful simplicity.
Coming back to the carrot cake, I used my favorite recipe, Linda Lomelino’s Carrot Cake Deluxe recipe, which I just adapted to be gluten-free and substituted the white sugar with a combination of unrefined dark brown sugar and coconut sugar. I also omitted one egg and added a bit more apple sauce. Oh, and one last substitution, butter was swopped with coconut oil. I baked it in a loaf pan instead making a traditional cake, so this carrot cake is perfect for breakfast or afternoon tea or coffee. I added a dollop of homemade cranberry-orange-cinnamon jam and it was the perfect breakfast treat!
For the carrot cake
85 g unrefined, dark brown sugar
85 g coconut sugar
150 g coconut oil, melted
1 teaspoon vanilla extract
180 g gluten-free flour (I used 100 g of buckwheat flour and 80 g of millet flour)
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon gum mix
1 teaspoon cinnamon
1/2 teaspoon salt
200 ml unsweetened apple sauce
250 g grated carrots
100 g chopped pecans
Preheat oven to 175°C. Prepare a loaf pan and simply line it with parchment paper.
In a bowl, beat the eggs and sugars on high speed until light and fluffy, at least 5 minutes. Decrease the speed and add the melted coconut oil and vanilla extract. Increase the speed again and beat until well blended. If necessary, scrape down the sides of the bowl in between.
In a small bowl mix together the dry ingredients: the gluten-free flour/-s, baking powder, baking soda, gum mix, cinnamon and salt. Sift them all together and gradually add the mixture to the wet ingredients, constantly beating on medium speed and scraping down the sides of the bowl every once in while.
Add the apple sauce and grated carrots, mix at low speed until well blended. Finish off by adding the chopped pecans and fold them in with a spatula.
Pour the batter into the cake loaf pan and bake at 175°C for 55 minutes or until knife inserted comes out clean. After about 10 minutes, take the cake out of the pan and finish cool it off on a wire rack. The cake can be stored in the refrigerator for a few days or sliced and frozen to be enjoyed later.