This is the same carrot cake I used to make at the Kitchen. It doesn’t come with the classic frosting, but it’s equally satisfying and feels like warm hug! The addition of turmeric gives a really nice mysterious earthy flavour and colour.

INGREDIENTS

Makes 1 loaf

3 TBSP ground flaxseed 

6 TBSP water

350gr grated carrot

300gr cane sugar

168gr oil

375gr flour

1 TBSP ground turmeric

Pinch of salt

1/2 cup almond milk

1 TBSP rose water or vanilla

DIRECTIONS

Preheat your oven to 350F/180C

In a bowl, mix the ground flaxseed with water and set aside. 

In a larger bowl, place the flour, sugar, turmeric, salt and give it all a stir.

Now add the carrot, almond milk, oil, flaxseed paste, rosewater or vanilla and mix until the batter is uniform.

Grease and flour 9” rectangular loaf pan and pour the batter into it. 

Bake for 50 mins and check with a serrated knife if you need to extend bake time for an additional 5-10 minutes. 

Remove from oven and let cool. 

Holds well in fridge if placed in an airtight container/bag.