Recipe by Vegetarian Hostess
The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob’s Red Mill Baking Book by John Ettinger and Bob’s Red Mill Family, 2007.
Top Review by keith83me
Surpisingly good! ...even though I modified the recipe slightly. Tried swapping baking soda for a double measure of baking powder and it did rise. I substituted the butter for more vegetable oil, used grated fresh ginger and added a 1/4 tsp of nutmeg. The texture was as close to perfect as it could get and everyone was amazed at how good it turned out to be. 4* since I modified the recipe after having tried it once as originally posted.
- 2⁄3 cup buckwheat flour
- 2⁄3 cup brown rice flour
- 3⁄4 cup brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 3 tablespoons unsalted vegan butter, softened
- 3 eggs, room temperature
- 2 cups carrots, grated
- 1⁄4 cup crystallized ginger, minced
- 1⁄2 cup crushed walnuts (optional)
Directions See How It's Made
- Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
- In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
- With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
- Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, invert onto a rack and cool.