Seeing as California Raisins are and have been a sponsor of Foodies Festival for a few years it would be rude not to include a recipe with their ingredients.
This time it is Carrot Cake using their California Raisins and accidentally, their California Walnuts too!
Carrot Cake is a recipe that can taste different each time using the same ingredients. More spicy or more fruity depending on how you want to quantify the ingredients. I like mine more spicy, and if I am not baking for fussy family I will include more nuts and fruit.
Below is the recipe for how I made it at Syon Park Foodies.. 100% Gluten Free and Vegan. Enjoy.
Ingredients: (Serves 12)
For the cake
(double up on ingredients for a tiered cake)
200g GF Self Raising Flour
25g Cornflour
x2 Egg Replacer
125g Brown Sugar
100ml Veg Oil
1/2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Nutmeg
200g Grated Carrot
50g California Raisins
50g California Walnuts
Orange Zest
Agave
Coconut Oil
For the filling/topping
100g Creamed Coconut
200g Icing Sugar
100g Vegan Spread
1tsp Vanilla Extract
Dash of Nut Milk/Soya Milk.
Method:
Preheat the oven to 180 degrees and grease a cake tin with coconut oil.
Beat the egg replacer in a bowl with a dash of lemon juice (1tsp replacer, 2 tbsp water = one egg). Beat until mixture has doubled in volume.
Add in the sugar and oil and agave to the egg mix and continue to mix until all is combined.
Into the wet mixture fold in dry ingredients; flour and spices. Then add the grated carrot, walnuts and raisins.
Separate into baking tins and Bake for 30-35 mins.
Meanwhile prepare the filling/topping (I tend to do this beforehand if I am serving it straight away to allow time to set).
Melt the coconut cream until soft but not completely runny.
In a mixer add the coconut cream and whilst mixing slowly add in the vegan spread.
Allow to combine whilst slowly adding the icing sugar.
Continue on a medium speed until all is combined and represents a spreadable texture. If the mixture needs a little moisture add a dash of milk.
When the cake is cooled assemble, decorate with more raisins, walnuts and orange zest and enjoy!