Carrot cake with lemon drizzle (wet ingredients combination)
1tbspchia seeds
3 tbspwater
1/4 cupcanola oil
150mloat or other plant milk
1tbspapple cider vinegar
100gsoft brown sugar
1/4tspsalt
1tspbaking soda
Carrot cake with lemon drizzle (dry ingredients combination)
220gplain flour
1tbspcinnamon
2tspground ginger
1 1/2tspbaking powder
3tbsphemp hearts
1 cupgrated carrot
1/2 cupgrated apple
Lemon drizzle
1/2cupicing sugar
lemon juice
vanilla essence(optional)
Instructions
Before you start
Pre-heat oven to 180ºC and grease the baking tins. Place an oven rack just below the centre of the oven.
Toast hemp seeds in the oven or a frying pan until lightly toasted, then set aside.
Use a small pan to heat the water and sugar, swirl don’t stir. Once the sugar and water have caramelised stir through the toasted hemp hearts and pour onto a silpat mat or tray lined with baking paper to cool. Once cool, finely chop or blitz into a powder to use.
Whisk the wet combination ingredients together in a small jug or bowl and set aside. Make sure the liquid is frothy.
Sieve the dry combination ingredients, minus the apple and carrot, into a mixing bowl and whisk in the hemp hearts.
Add the grated carrot and apple to the dry mixing bowl and toss in the flour mixture making sure the carrot and apple pieces are coated and separate (not clumped together).
Pour the wet into the dry and stir until fully combined.
Bake for 15-20 minutes in an individual bundt tins tray. Turn out onto a cake rack to cool. While baking make lemon drizzle.
To make lemon drizzle
Sieve icing sugar into a small bowl and add enough lemon juice to make it pourable. You can add a few drops of vanilla essence if you choose, but this will make the drizzle more caramel in colour.
To serve
Turn out the cakes and top them with your lemon drizzle. Finally, sprinkle dusted hemp heart praline on top.
Hemp hearts are an ideal nut alternative and can be used in lots of allergy-friendly baking.