This gluten-free carrot cake (Ela Vegan) is super-simple to make. Finely grated carrots are mixed up with flour, ground almonds, spices, canned coconut milk and maple syrup, bound with a ‘chia egg’ (mix ground chia seed with water) and topped with a homemade frosting (use organic powdered sugar to avoid egg).
Read up on keeping people & pets safe in the kitchen (many foods including nuts and nutmeg spice are unsafe around animal friends).
how to buy & store carrots
Look for carrots in season (May to September) and choose organic, you’ll be amazed at the taste difference. Good carrots have firm unblemished bright orange skins, and young carrots should have feathery greens still attached.
Store carrots in the fridge after removing the green tops (compost). Keep in a silicone container, changing water every day. To freeze, chop first and freeze on a tray then transfer to a reusable silicone freezer bag (they will keep for a good few months, you can cook straight from frozen).
Young carrots only need the tops and tails removed and a quick wash with a veggie brush, but invest in a good peeler for older carrots (most nutrients are under the skin – a good peeler saves hours of prep time and be used for potatoes, other root veggies and making ‘ribbons’ for carrot salad)
