Happy Anniversary Wholehearted Eats! I can't believe that it has already been on whole year since I started blogging, time has just flown by!Making a blog was something I had tried to do for the last few years - I would choose a name and start designing layout, but never actually get around to post anything. Then, last year I was inspired by my friend and decided to revisit a domain I had mad 6 months prior, make some cookies, and actually started to write. It was shaky at first. My camera wasn't the best, nor was my grammar, for that matter, and my photographs definitely had room for improvement (some are even a little embarrassing, yikes). But, over the last year I have learned a lot. I have bought a better camera, focused on learning more about photography, and have constantly been reminded that things don't always work out - and that sometimes that is okay.
Over the last year I have also been totally humbled, inspired, and overwhelmed by the love and support that you all have given me! Originally, I didn't think that anyone but my family would visit, but then you came - you commented, you cooked, and that is truly amazing. I am so grateful every time I receive a email, or a comment, or a question - and then sometimes you even send me a picture of what you made, and that sends me over the moon. I love to create, to cook, and to share, and I love when you share with me. So from me to you, thank you, and here is to next year and new cooking adventures together!
Carrot cake may be my all time favourite cake. I am especially fond of it when it is made hippy (as we call making something healthy in my house). Recipes often include loads of oil, sugar, and things that are not, by my standards, wholesome. However, this recipe is. Inspired by a cake my mum makes, this cake is sweetened with maple syrup, totally vegan, made with oat flour, and yeah, has zero oil in it. And how can you not love that!? I would even say this cake is healthy enough to eat for breakfast (which I love to do and totally recommend).
Joyous Carrot Cakes
¼ Cup Walnuts or nuts of choice (if you don't like raisins, skip them and use ½ a cup of nuts)*
Vanilla Coconut Cream Icing (Optional)- Recipe in Link
Dried Pineapple for Garnish (Optional)
Begin by grinding the oats in a blender or food processor until they resemble a coarse flour. Combine the oat flour with the baking soda, baking powder, cinnamon, salt, nutmeg, and cloves in a bowl. In another bowl combine the chia with the water and let sit for a few minutes. Meanwhile grate the carrots. Once the chia has absorbed the water, mix in the maple syrup, apple sauce, and vanilla. Stir in the dry ingredients, being sure not to over mix. Add the grated carrot, pineapple, dates, and walnuts. Distribute the batter evenly among 9 muffin cups, being sure to fill them pretty full as the mixture won't rise that much with the oat flour. Bake in a 180 C (350 F) oven for 25-30 minutes, or until when the tops of the cake spring back when lightly touched. Alternatively you can bake it in a 8" cake pan for 40- 45 minutes. Let cool in pan before icing. I iced my cakes with vanilla coconut cream, but feel free to use a cream cheese icing if you prefer.