Cornmeal Carrot Cake
A unique and moist carrot cake made with cornmeal, offering delightful texture and flavor for any occasion.
Ingredients
Cake Ingredients
- 150 g organic cane sugar
- 95 g neutral-flavored oil (such as sunflower or canola)
- 120 g unsweetened plant-based milk (any variety)
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp fine sea salt
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 190 g all-purpose flour
- 70 g fine cornmeal
- 225 g grated carrots (about 4 medium carrots, peeled and coarsely grated)
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease an 8x8-inch baking pan, lining it with parchment paper.
- In a large mixing bowl, combine the sugar, oil, plant milk, apple cider vinegar, and spices (cinnamon, ginger, nutmeg, and salt). Whisk until smooth.
- Add baking powder and baking soda, mixing briefly, followed by folding in the flour and cornmeal until mostly combined.
- Stir in the grated carrots until the batter is uniform and thick.
Baking
- Transfer the batter into the prepared pan, level the surface, and tap the pan to remove air pockets.
- Bake for about 35-40 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
- Allow the cake to rest in the pan for around 15 minutes before lifting it out and placing it on a cooling rack.
Notes
This cake is delicious on its own but can also be served with powdered sugar, whipped coconut cream, or a simple vegan cream cheese frosting. Store the cake in an airtight container at room temperature for up to 3 days.