By omitting eggs, butter and milk, and using molasses as a sweetener, this recipe is almost as moist and thick as Christmas cake, with added texture from the shredded carrots. Frost the cake while warm to let it absorb into the top of the cake or leave it plain for use as a breakfast snack. While tempting to eat right away, let the dish sit for a day to let the flavors meld together and grow richer.
- 2 cups carrots, shredded
- 3/4 cup molasses
- ¾ sugar
- ½ cup canola oil
- 2 tsp vanilla extract
- ¾ cup almond milk, with 1 tsp of lemon juice mixed in
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 pinch cloves
- 1 pinch allspice
- 1 pinch cardamom
- Preheat the oven to 350 degrees Fahrenheit. Lightly oil a square baking dish. Set it aside.
- Combine the carrots, molasses, sugar, oil, vanilla and almond milk in a large bowl, whisking until smooth.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice and cardamom together. Add the dry ingredients to the wet ones, mixing until combined.
- Pour into the prepared dish and insert it into the oven. Allow to bake for 45 minutes to 1 hour, or until a toothpick inserted comes out clean.
- If desiring icing, spread it on the top of the cake while still warm. Remove and let sit for a day before serving.