Loaded Carrot Cake with Tropical Creme Frosting

This carrot cake is the perfect blend of earthy and sweet. The marriage of the gooey, soaked dried fruit and the wholesome, almost nutty-tasting (but nut-free) flour results in a cake that is moist, yet light, and completed with a delectable, fluffy tropical creme frosting.
The great thing about this recipe is that, unlike other gluten-free recipes, which compensate the lack of flour with oils and nutbutters, resulting in a cake that is very high in fat, this cake uses only fruit-based products as binders. It is packed with goodies and will have your body thanking you, rather than leaving you feel full and sluggish.

Try it and let me know what you think in the comments.

 


INGREDIENTS

  • 2 cups gluten-free flour mix
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup non-dairy milk
  • 1/3 cup juice (orange, cranberry, anything else)
  • 1/2 cup applesauce
  • 1T chia seeds
  • 1T ground flaxseed
  • 1/2 cup chopped dates
  • 1/2 cup chopped dried figs, soaked in hot water
  • 2/3 cup raisins
  • 1/2 cup chopped dried apricots
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup grated carrot
  • 1/2 cup chopped pineapple

 

TROPICAL CREME FROSTING

  • 1 package firm tofu - drained and pressed between two tea towels (to remove excess water)
  • 1 large mango
  • 1 orange
  • handful of chopped strawberries

Blend all ingredients. Cover cake and top with more chopped mango and berries.


DIRECTIONS

Preheat oven to 180C. 
Sift together flour, baking soda and baking powder (optional. Add a pinch of salt). The more you sift, the fluffier your loaf will be, so feel free to repeat this step a few times. Add spices and set aside.

Add chia and flax to juice. Stir in apple sauce and leave for 10 minutes until the mixture thickens - this will take a little longer if the liquid is very cold.

Add carrots, pineapple, dried fruit and other liquids. Fold dry ingredients into wet until thoroughly combined. Add more flour if it is too liquid. 

Pour batter into a non-stick cake pan and bake for 45 minutes. If you do not have a non-stick pan, you can either line your cake pan with baking paper or grease it with coconut oil and flour. To check that the cake is ready, poke the centre with a fork -  it should come out clean. If it does not, the cake is not yet cooked properly. 

Take it out of the oven and carefully remove it from the cake pan. Let it sit on a wire rack for 20-30 minutes to cool.