I hope that the first month of the year has been good to you and that you are keeping up with any resolutions made.
One of those resolutions may have been to eat more plant-based foods? If so, then the Vegan Carrot Cake recipe could have appealed to you.
I can say that I found the recipe very easy and the results excellent. You would not know that this was a vegan cake. The only thing that gives it away is possibly the consistency of the frosting. The taste and texture of the actual cake are no different.
If you do attempt this recipe then please do not be shocked by how thick the mixture is. It is really quite thick and needs to be eased into the corners of your baking tin. However, the carrots will release extra liquid during the cooking process and the cake will come out risen and soft.
Also, do not over-whip your frosting, as it can easily split. However, if it does split, don’t worry; it will still taste lovely and you can distract from its appearance with a sprinkling of chopped walnuts.
** NEXT MONTH**
February sees Real Bread Week from the 15th until the 23rd. With this in mind I am going to change things up and encourage you all to give bread making a go. There are lots of recipes on the Real Bread Campaign website. (Click here)
I have followed a No-knead Bread recipe by Nigella Lawson in the past, which gives great results and is especially good for those who can maybe no longer do 10-15 minutes of kneading. (Click here) However, please note that the first rise takes place overnight, so do plan ahead if trying this recipe.
I think that I am going to attempt Jamie Oliver’s Iced Buns recipe, icing the buns pink and giving them a bit of a Valentine’s Day twist. If you wish to try this recipe then please click here.
As always, please join in with me and send me some pics if you do bake anything yourself.