Carrot cake is my mom's favorite cake. Lately, though, she's had issues with dairy. This is actually a cake that won't upset her stomach!
This cake is dense and moist, but a delightful addition to any meal!
1 1/2 c. whole wheat pastry flour, like Bob's Red Mill
1 c. coconut sugar
1/2 tsp. baking powder, aluminum-free
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. sea salt
1 c. carrot, grated (about 3 medium-sized carrots)
1/2 c. almond milk, or other non-dairy milk
1/4 c. spiced rum, like Kraken
1/2 c. extra virgin olive oil
2 tsp. vanilla
2 tsp . apple cider vinegar
1/2 c. raisins (feel free to soak these in rum overnight beforehand)
1/2 c. chopped nuts, either pecans or walnuts
Preheat the oven to 350°. Grease a bundt pan with coconut oil or organic shortening. Sprinkle the pan with a little bit of flour.
Combine the vinegar and milk in a small cup; give the mixture time to thicken.
In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, combine the oil, vanilla, rum, and milk/vinegar mixture. Slowly add the dry ingredients to the large bowl. Stir until combined. Stir in (by hand) the carrots, raisins, and nuts.
Pour the batter into the prepared bundt pan and bake it for about 30 minutes. Insert a toothpick into the cake to make sure that it's done. It should come out clean.
For the Apricot & Coconut Glaze:
3 T. apricot jam
3 to 4 T. coconut butter or cream (not oil)
1/4 c. pure maple syrup, more as needed
In a small saucepan, combine the ingredients and bring to a boil. Once everything is combined thoroughly and is bubbling, remove it from the heat.
Once the cake is cooled, pour the glaze over it.
Enjoy the complex flavors of this spice cake; I know you'll love it!