Have you noticed that more than one of my latest recipes contain cinnamon and cardamom? I’m not sure if I’m secretly longing for Christmas or if it’s just the fact that I love these two spices. Obviously, the fact that I love the combination of the two has something to do with it, but I’m afraid that Christmas has something to do with it as well. Am I the only one? The first of Advent is only a month and a half away and I’m longing for decorating our home with Christmas flowers, for baking and for wrapping the gifts. This will be our first Christmas at home and I’m so excited about it. You know, a Christmas tree and to wake up at home on Christmas Eve…it’s going to be amazing.
Since I’ve been rambling about this whole Christmas thing for a while now I think it’s obvious that it isn’t just the fact that I love the combination of cinnamon and cardamom – Christmas definitely has something to do with it. Enough with the Christmas talk and over to the actual reason why I even brought it up. Carrot cake! Carrots are in season right now and I’m using them for everything – veggie burgers, bread, in salads – and in carrot cake!
I came up with my first carrot cake recipe almost three years ago and when I made it earlier this year I realized that it wasn’t really that good. So, a few weeks ago I decided to create a new one, a better one. And I must say that I succeeded. Both me and Kalle loved it so I decided to use the same recipe to make muffins as well. They turned out to be super delicious too, so today you’re getting a 2-in-1 recipe, how great is that? 🙂
Recipe after the jump!
Carrot cake (or muffins)
Cake: makes one cake, serves 6-8
Muffins: makes 12 muffins
50 g butter
4 tbsp maple syrup
1 dl plant milk
2 dl rice flour
1 dl almond flour
1 dl oat flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground vanilla
2 medium-sized carrots
2 dl cashews
1/2 dl sunflower seeds
2 tbsp non-flavored coconut oil
1 tbsp coconut sugar
Directions (for the cake)
- Preheat the oven to 175°C (350°F).
- Butter and flour a 20 cm cake pan.
- Melt the butter and let cool.
- Beat the eggs until fluffy and add maple syrup, plant milk, and butter. Beat again until well combined. Add more plant milk if needed.
- Mix flours, baking soda, salt, cinnamon, cardamom and vanilla in a baking bowl. Carefully stir the mix into the batter until smooth.
- Peel and grate the carrots and add to the batter. Stir until combined.
- Pour the batter into the cake pan and set aside.
- Chop the cashews and combine them with the sunflower seeds and coconut sugar. Melt the coconut oil and stir into the mix. Sprinkle the topping over the cake batter and bake in the middle of the oven for about 35 minutes. It’s done when a cake tester comes out dry and clean and the topping has got a nice golden color. Let cool for about 20 minutes before serving.
Directions (for the muffins)
- Follow step 1-6 (skip step no. 2).
- Place 12 muffin cups on a muffin tray.
- Pour the batter into the cups. I usually don’t add the topping to the muffins, but you can do that if you like.
- Bake for about 15 minutes in the middle of the oven.
- Let cool a bit before serving.