Steemit Iron Chef round #2. Who doesn't love a yummy piece of carrot cake? I sure do. If you happened to be in the neighborhood, there is still some left ;)

Since I had so much fun making the kimchi video earlier this week, I decided to make another one to enter this amazing challenge hosted by the super creative and wonderful @progressivechef.

So again It took a bit longer to make the post…. But I made it just in time to enter for this week. Next week we will be traveling but I will do my best to come up with something good ;)

Since I bought so many carrots on the market earlier this week, I also made carrot veggie burgers for dinner followed by a piece of carrot cake. What a better way than to spend your evening... good food and an even better dessert.

Let the carrot feast begin!

🎥 Vegan Carrot Cake With Coconut Cashew Lime Frosting (Video)

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The recipe

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Ingredients

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For the carrot cake

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2 cups flour of your choice
1 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
2.5 cups grated carrots
11/4 cup raw palm sugar
2 chia egg (or flax seed egg, 1 egg = 1 tbsp chia seeds or ground flax seeds + 3 tbsp water)
1/2 cup olive or coconut oil (we used olive oil)
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the Frosting

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1 cup raw unsalted cashews, soaked
1/4 cup desiccated coconut
1 lime, juice and zest
1-1.5 tbsp extra virgin coconut oil
1-2 tbsp maple syrup (optional)
1/2 cup coconut milk

Directions

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For the cake

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1. Preheat oven to 350F or 180C and grease a cake pan with coconut oil. Set aside.
2. In a small bowl, mix 2 tbsp chia seeds and 6 tbsp water to make 2 chia eggs. Stir well and set aside for a few minutes to make the "egg."
3. Then combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. Stir to combine. Set aside.
4. In another bowl, mix the sugar, vanilla extract, apple cider vinegar, and oil. Mix well before adding the chia egg and mix again.
5. Combine the dry and wet mixture, stirring until homogenous. Add carrots and stir again until incorporated.
6. When the cake mix is too dry add a little water until the desired consistency.
7. Pour into greased cake pan and cook for 30 to 45 minutes in the oven. Or until a toothpick comes out clean.
8. While the cake is in the oven, add all ingredients for the frosting into a blender and process until smooth. Set aside in the fridge.
9. When ready allow to cool before adding the frosting. Let rest in the fridge so the frosting can set.
10. OPTIONAL: top with your favorite superfoods. I used goji berries and almond slices.

Bonus carrot recipe: carrot veggie burger

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I served the veggies burger with a mix of oven roasted sweet potatoes and regular potatoes, and green beans.

Carrot burger ingredients (makes 6 patties)

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1.5 cup cooked chickpeas
1 chia egg (mix 1 tbsp chia seeds + 3 tbsp water, let sit for few minutes)
1 cup chopped carrots
1/4 cup sunflower seeds
1/2 cup panko
1 tbsp homemade black tahini
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garlic powder
1 tbsp dried oregano
Splash of sesame oil
Sea salt and black pepper

Directions

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1. Add carrots to a blender and food processor and process until small grains. Transfer to a large mixing bowl.
2. Pulse/blend chickpeas. Do not overprocess, you still want some texture in them. Add them to the mixing bowl.
3. Then blend sunflower seeds, panko, tahini, pepper, salt, and herbs. Transfer to mixing bowl.
4. Mix carrots, chickpeas, sunflower mix, chia egg, and sesame oil until all ingredients are well incorporated.
5. Make patties and cook/fry them in coconut oil or bake them in the oven.

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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