No meat, No wheat

Posts tagged ‘Carrots everyone will love’

Carrot Cake that you can’t stop Eating!

carrot cake with ricemellow creme

Carrot Cake

You can’t stop eating this cake, and I’m not sure that’s a good thing. But it happens to be one of the very best gluten free vegan cakes I’ve ever tasted. Moist, chewy, dense, and filling. And it goes together quickly, thanks to the food processor.  Definitely worth making.  I like the shredded organic carrots I buy at the supermarket, to save time. I adapted this recipe from Gimme Some Oven,  and only made a few changes. My family couldn’t believe this was a vegan gluten free cake, and really ate it up!  Since the recipe as listed below makes a large volume,  this time, I’m going to try to put some aside and see if it freezes well.


  • 2 1/2 Cups gluten free all purpose flour blend
  • Gluten free flour to dust the pan
  • 1 1/4 Teaspoon baking powder
  • 1 1/4 Teaspoon baking powder
  • 1 Teaspoon sea salt
  • 1 Tablespoon organic ground cinnamon
  • 1 Teaspoon plus one pinch organic ground ginger
  • Pinch cloves
  • 5 Cups Shredded organic carrots, packed tightly, which s approximately 18 ozs. of shredded carrots
  • 2 Cups pure unrefined coconut sugar (makes a very sweet cake so you can probably use less)
  • 1/4 Cup ground flaxseed meal and 3/4 cup water to make “4 flax eggs”
  • 3/4 Cup light vegetable oil (olive oil, walnut oil)
  • Optional: 1 Cup chopped walnuts, pareve chocolate chips, raisins, or craisins

Carrot Cake, gluten free, vegan, amazing


  • Baking pan- 13×9″
  • large bowl for mixing dry ingredients and carrots
  • food processor
  • rubber spatula
  • small bowl for flax eggs


Prepare your “flax eggs” in a small bowl by combining 1/4 cup flax seed meal and 1/4 cup lukewarm water. Refrigerate to thicken. Spray pan or pans with no stick and dust with gluten free flour until the pan is covered. In a large bowl, mix the gluten free flour, baking powder, baking soda, cinnamon, salt, cloves, and ginger. Add the shredded carrots.   Measure the coconut sugar into your food processor with the bottom blade only, and add the refrigerated “flax egg” that has become thick and begun to gel. Pulse with the processor until combined, and add the oil through the top, all at once. Process for about one minute, and add this to the flour and carrot mixture. Stir until everything is combined, and if using nuts, chocolate chips, or raisins, add them and work through with a rubber spatula. Pour batter into the pan or pans and bake until toothpick inserted into the middle of the cake comes out clean. My 13×9″ cake took 36 minutes. The round cakes require less baking time since they’re smaller and thinner. The original recipe I read online suggested a vegan “cheesecake frosting”, and I thought I might like to try that. While making the cake for Shabbos, I realized the cake was already so sweet and moist that it probably didn’t need to be iced. The original frosting called for a lot of sugar and also a lot of fat, so I knew I did the right thing by avoiding it.  Then I found the brown rice mello cream that I’d been dreaming of and that was a delicious topper for this incredible cake. Enjoy!

carrot cake

Carrots, two ways

carrots, two ways

Carrots are a sweet and colorful addition to the festive meal.  I just finished making two different recipes, both of which taste delicious and have a special Yuntif feel. One is a slightly spicy and savory recipe that is adapted from the Moroccan Carrots I often make for Shabbos (minus the cumin, which isn’t Kosher for Passover, ) and a recipe for Tzimmis.

To start, I peel my carrots, even though they’re organic, and will probably stop peeling them as soon as I can break this habit. Into the pot, I added two inches of water and the carrots, cut into coins.  When tender, I drained the water (and drank it, of course), and then separated them into two bowls, so I could make the Morrocan inspired carrot dish savory/spicy, and one sweet- a variation on traditional tzimmes.

Moroccan Carrots

moroccan carrots

After draining, squeeze the juice of half a lemon. Add two cloves of garlic, slivered thinly. Add 1 teaspoon of oregano, and one teaspoon of za’atar. Add a pinch of red pepper flakes, 1 teaspoon sea salt, a pinch of ground black pepper, and 1 teaspoon of paprika. Add 1 teaspoon of olive oil, and a drizzle of honey. Taste and adjust seasoning to your liking. Put into covered container and allow to marinate for several hours or overnight. Great served room temperature with potatoes or quinoa.



After draining carrots, place prunes, and raisins into pot with four inches of water, the juice of half a lemon, and a Tablespoon of honey. Simmer for three-four minutes and add back the carrots. Stir a few times, and add more water if the mixture begins to stick. Will be very syrupy (yummy), and you can thin it out with water, or thicken with a bit more honey, or brown or white sugar, if desired. Put into a covered container and refrigerate for several hours or overnight to allow flavors to merge. Serve room temperature with main course or dessert. Options are to add apricots, oranges, or even cubes of sweet potatoes, but this is the way my family likes tzimmis.

Tag Cloud