Jaggery, carrots and a whole lot of goodness


When I saw a post on Facebook from Anusha of Tomato Blues that the group The Groovy Gourmets was inviting more bloggers to sign up, I knew I had to raise my hand for this. The group is helmed by Anusha and Radhika of Tickling Palates and every month the group picks a recipe/ dish to challenge themselves. This month we had to make something vegan from Roxana’s blog.

Up until then it seemed like a breeze, but this blog just made my jaw drop! I couldn’t decide what I should make. One  day I wanted to make the Strawberry ice cream, the next day I felt that the Zucchini wedges would be a great choice and then the day after I stumbled upon something that piqued my interest yet again. It was difficult to make up my mind. Then I finally saw something that had me ticking off all the criteria in my head – the carrot cake.

Of course, since we had to make it vegan I had to modify it a little bit. The original recipe calls for some ricotta but I skipped this and added some crumbled tofu instead. Once again I went with flax seeds and this added a nuttiness to the cake, along with the whole wheat flour, which complimented the carrot flavour very well. But perhaps the biggest change that I made in this recipe is that I didn’t use any sugar. Nope, none at all! Instead I’ve used jaggery in this recipe and I guess the lovely warm colour that the cake has is because of this. I’ve also added some raisins to the recipe for that burst of sweetness.

Bursting with flavour

Vegan Carrot Cake

1 1/2 cups of whole wheat flour
1 tsp of baking soda
1/4 tsp of baking powder
1/2 tsp of cinnamon powder
1/2 cup of crumbled tofu
1 cup of grated carrots, I used the dark red ones that are also known as ‘Delhi Carrots’
2 tsp of flax seeds +  2 tbsp of water – ground together
1 tsp of white vinegar
3/4-1 cup of ice cold water
1/4 cup of vegetable oil
3/4 cup of jaggery, grated or finely chopped
1 tbsp of raisins

Sift the whole wheat flour, cinnamon powder, baking soda and baking powder together. Keep this aside for a while.

In a mixing bowl put the oil and jaggery together and stir it vigorously until dissolved. Add the crumbled tofu, white vinegar and grated carrots to this and mix well. Follow with the flax seed mixture and stir well again.

Next add the flour mixture to this and gradually pour the cold water just enough to achieve the ideal consistency of a cake batter. Stir in the raisins in the end. Now pour the batter into a greased bundt cake mould, you can use any mould that you like, and bake in a  pre-heated oven at 180 degrees celsius for about 35-40 minutes.

Remove the cake from the oven when a skewer inserted into the middle comes out clean. Allow it to cool down completely on a wire rack before slicing.

Cooling doen

* You can dust some icing sugar over the cake to pretty it up. But I skipped this as I wanted to make the cake truly sugar-free!

* Instead of raisins you can also add walnuts to the batter.

* If you’re going for a non-vegan but eggless version, skip the tofu and white vinegar. Replace with 1/3 cup of curd.

Turn-around!

I’m also sending this recipe to What’s with my cuppa? at Chef Mireille’s Global Creations, an event started by Nupur of UK, Rasoi & Me

And also to Bake Fest #18 at Nivedhanam, which is an event that was begun by Vardhini of Cook’s Joy


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