Marfigs' Munchies

Adventures in vegan eats and feats

Salted caramel + berry carrot cake

6 Comments

The other day my family came over for a visit and we got gifted with some delicious and amazing treats from their jealousy-inducing garden: carrots and green peppers. We also got catnip seeds to plant in the garden, though I can’t imagine what hell will break loose with the neighbourhood meows if we let that stuff grow.

stickyprofileAnyway, carrots! I adore them with a passion, so I simply had to whip together this super easy and immensely decadent cake. I’m also short on time so this cake is the perfect treat to serve up if you’re dashing about, as is most likely the case for everyone this time of year!

So this cake was actually something I made as a treat for Man-thing to celebrate an interview he went on, and also to ask forgiveness for making him help me give one of the kittens a bath when he got home. A job lacking in glamour, and hence requiring something of a glamorous cake. crustystickyAs you know, I usually like my food uber healthy (so that I can eat MOAR), so this cake is obviously intended for others because I tried something new and made my own syrup. Yowza! Of course, I had to take a bite (for science and photos) and can confirm that it is super tasty and sugar is a dastardly ingredient that just sucks you into its clutches. Luckily if one slices this into reasonable portions there is no such thing as guilt. 😀

Cake (serves 4 – 8):

  • 2 c grated carrots
  • 1/2 cup berries
  • 1/2 + 1/8 cup buckwheat flour
  • 1/4 cup rice bran (or oat bran, check to see if GF)
  • 1/4 cup almond flour
  • 1 TBSP flax powder
  • 3 – 4 TBSP liquid sweetener
  • 1 TBSP vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Frosting:

  • 1.5 c peeled + steamed sweet potato, measured then mashed
  • 1 TBSP tahini
  • 1 TBSP vanilla essence/extract
  • 1 TBSP caramel extract
  • 1/4 cup powdered sugar of choice
  • 1/8 + 1 TBSP non-dairy milk
  • big pinch salt

Sweet filling and top drizzle:

  • 1/2 cup raspberries
  • 1/4 cup crushed cashews
  • 1/4 cup raisins
  • 1 TBSP sunflower seeds
  • 1/4 cup sugar
  • 1/4 cup water/berry tea
  • 1 TBSP vanilla extract
  • 1 tsp ginger
  • big splash cinnamon

How-to:

  1. In a food processor, blend down your grated carrots, then add the berries and the rest of the cake ingredients until mixed – it should form a type of ball in the processor.
  2. Pour into a 20cm long lined loaf pan and chill in the freezer for 1/2 hour while you make the frosting.
  3. Blend your frosting until smooth and chill. Add more soy milk if necessary, but don’t make it too mushy.
  4. Meanwhile, in a small non-stick pot bring your sugar, tea and vanilla to the boil for 5 minutes until your syrup is thick, stirring regularly.
  5. Remove the cake, slice it carefully in half down the middle.
  6. Slather half the frosting on top of the bottom layer. Squash 1/4 cup of raspberries evenly and sprinkle some of your cashews.
  7. Drizzle half your sticky sauce and stack the other layer of cake on top.
  8. Frost the top, squash down the rest of the berries, sprinkle your nuts and raisins.
  9. Drizzle the rest of the sticky sauce.
  10. Chill for 15 minutes before slicing – I would suggest 8 pieces if possible, because it is super decadent.
  11. Keep chilled or heat up with 1-ingredient ice-cream (AKA frozen bananas) for some ridiculousness.

stickyforkfront stickyforktopIf you’re still angsty about your figure after reading the ingredient list, you can always replace the syrup with date syrup and the sugar in the frosting with more date syrup or soaked dates. There’s always a healthy alternative around but sometimes it’s good to sate one’s curiosity about other things. For example, I’ve now learnt how to make toffee, which is the beginning of truly evil gifts for non-diabetic family members. 🙂

bittenfrontcake1

biteforkcstickyI must take a moment to swoon about the frosting though, because YUM. I could totally eat that by itself as a pudding – the bit of salt and the tahini just give it this really smooth and layered edge so that everything isn’t just brimming with sweetness. One can even add some sea salt to the syrup as well. The cake itself isn’t that sweet – don’t be tempted to go overboard when tasting the batter because with all the fruit, frosting and syrup you’re pretty sorted on sweetness.

forkedoutstickycake

forkedoutstickycaketopAnnnd because I actually love my husband I sliced this down so that he wouldn’t think it’s one big single serving and get ill or miss out on dinner. I would think it would be even more prudent to go down to 8 slices for a delicious and agreeably messy mini treat alongside black coffee or green tea.

slicestickycake

As excited as I am about having made my own syrup, I’m equally, if not more thrilled, that the world is stuffed with glorious ingredients just waiting to be tampered with that just happen to be healthy – dates, for example, are so magically inspiring because you can do pretty much anything with them – make syrup, paste, brownies, cakes, etc. BUT I won’t begrudge someone the occasional whiff of sugar now and again, since I usually only use unrefined sugar. It’s not perfect, but neither am I, and a little indulgence in between so-called “clean eating” is where I’m at. 😀

What is your favourite “unhealthy” indulgence?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

6 thoughts on “Salted caramel + berry carrot cake

  1. Pingback: 10 vegan Valentine’s recipes to satisfy all senses {and loving an omnivore} | Marfigs' Munchies

  2. Vegan Apple Pie! Actually anything with apples.

    Like

  3. This post should wear a WARNING-sign: FOOD PORN!! 😉

    I mean, this cake just knocked the socks off of me… looks incredible delish!

    Any ideas for a Tahini-swap? I’m allergic to sesame seeds 😦

    Like

    • Hee! 😀 Thank you! I had so much fun taking photos – it was a bit like a porn shoot what with all the leering 😉

      Hmmm…are you allergic to all nuts and seeds? I would recommend something “earthy” like macadamia butter or almond since it isn’t so sickly sweet as PB. Let me know if you try this out – with pics! 😉

      Like

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