Fat Thursday is just around the corner and the web is teeming with donuts, faworki or carnival roses. Madness seized even people that I know that don’t like donuts. But “it’s tradition”, they dismiss with a shrug.
Internet is full of tempting offers. Just one. Baked, not fried. Without eggs. Without milk. Without yeast. Without marmalade. Or with everything. In the end, it’s only once a year, in the end it is a tradition.
I myself fried donuts just a few times in my life and, I admit frankly, I do not like it. Neither the smell of hot fat. Neither the smell of fried dough. And I’m not a fan of donuts.
However colorful photos are tempting. The recipes are tempting. Donuts with cottage cheese. Ideal donuts with rose marmalade. Baked gluten-free with violet jam. Well, I admit, I felt like I need something sweet.
But I decided not to give up propaganda and, instead of donuts, I baked carrot cake. Spicy aromatic. Gluten-free, dairy free and egg free.
After the buckwheat-almond scones came time for oat-nut cake. And the carrot goes well with walnuts, then the nut flour will be OK. Walnut flour is easy and fast to make – take a handful of nuts (I wanted to have 0.5 cups of flour, so I took half a cup of nuts) and put into a blender. Blend for a few minutes until you get flour. Try to not overdo it, because instead of flour, you’ll get, nevertheless delicious, but walnut butter.
Instead of eggs, I used the “egg” of linseed and a little peanut butter. The dough came out pretty nicely grew, but there is a clear difference. Cakes with real eggs will always be a little higher, less dense. I leave you the decision which the eggs you’ll use.
(1 flaxseed egg: 1 tablespoon of ground flaxseed mix with 2 tablespoons of hot water. When cooled, mix.)
I think that I’ll bake carrot cake again, but this one loaf is enough for me for a few days… breakfasts, afternoon teas…
Half of the dough I sliced and froze. After thawing they tend to crumble and are not as good as fresh, but as an addition to yogurt or sweet cheese they suit exceedingly well.
Bon Appetit 🙂
And don’t go crazy on Thursday 🙂
1.5 cups of oatmeal
1 cup of oats
0.5 cups of flour nut (in the post above I described how to make your own)
0.5 cups of sugar cane
1 teaspoon cinnamon
0.5 tsp nutmeg
0.5 tsp cardamom
0.5 teaspoon of ginger powder
1.5 teaspoons baking powder
2 eggs, flaxseed (see post)
1 teaspoon peanut butter
1.5 cups oat milk (or other plant)
3 – 4 tablespoons melted coconut oil
2 cups shredded carrots
0.5 cups chopped walnuts
- Warm up the oven to 180C (350F).
- Grease the cake mold and sprinkle with flour or oat bran.
- In a large bowl sift flour, add oats, walnut flour, spices, sugar, baking powder. Mix.
- In another bowl, mix together the flaxseed eggs, peanut butter, milk and oil.
- Combine wet and dry ingredients.
- Add the carrots and nuts. Mix thoroughly.
- Translate into mold. Smooth surface of the dough with wet hand.
- Bake for 30 – 40 minutes.
Baked cake cool on a wire rack.