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Archive for the ‘Ginger Macadamia Coconut Carrot Cake’ Category

I recently bought Vegan With a Vengeance off amazon.com, I will be cooking some recipe’s from this book over time and both me and ed will be giving them a review! So far looking at all the recipes they look amazing, I own quite an assortment of vegan cooking books but I think as far as food I would actually want to eat goes, this book is scoring high points for me and Ed. I recommend if you are looking at buying a vegan cookbook for your kitchen invest in this one! It’s cheaper on amazon.com than it is in Borders, you can also find it on http://store.foodfightgrocery.com.

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First up we made a Ginger Macadamia Coconut Carrot Cake. What a mouthful! I cannot talk this cake up enough, it is SUPERB, by far the best carrot cake I have ever had, vegan or not vegan. Macadamias were used rather than the traditional walnut in this carrot cake, and rightly so, they give the cake a much nicer taste and texture, and for all of the walnut haters, like Ed, this is a bonus!

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So this is it, give it a try!

260g/9oz plain flour

1 Tbsp baking powder

1 tsp bi-carbonate soda

3/4 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

250ml/8fl oz pineapple juice

125ml/4fl oz rapeseed oil

155g/5oz sugar

120ml/4fl oz pure maple syrup

2 tsp vanilla extract

115g/4 oz macadamia nuts roughly chopped

4 Tbsp crystalised ginger chopped

75g/3oz desiccated coconut

250g/8oz carrots grated

Preheat oven to 180 C . Lightly grease two 20cm round cake tins. Alternatively if you don’t have two tins, you can make this cake in one deeper tin and cut the cake lengthwise once cooled to put in the icing.

In a mixing bowl sift together the flour, baking powder, bicarb soda, salt and ground spices.

In a different bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla. Now mix the dry ingredients into the wet bit by bit, mix well, i used an electric beater but you can mix it with a fork if you don’t have one. Now stir in the macadamias, ginger, carrots and coconut.

Put the batter into the baking tin(s) bake for 40 – 45 minutes, if you bake in one tin you may need to cook it for 15 or so minutes longer I found, but you can check the cake by putting a skewer through it.

Now for the icing…

4 Tbsp vegan margarine

3 Tbsp coconut milk

1 tsp vanilla essence

225g/8 oz icing sugar

75g/3oz dessicated coconut

Cream the marg and then add coconut milk and vanilla, mix well. Add icing sugar and mix til smooth with an electric beater or fork, then fold in coconut.

Once the cake has cooled put the icing between the two cakes as a filling and on top of the cake. Then serve!

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