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1005 Langley St

Victoria, BC V8W 1V7

1005 Langley St

Victoria, BC V8W 1V7

Mon-Fri, 9am-5pm

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SELFLYSS launch/birthday!!!

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LAUNCH DAY!

April 9th, 2020 

✺✺

To celebrate the launch of our new company, we baked up some vegan, gluten-free carrot cake that features the Clove Bud Oil product! 

We are just a tad obsessed with carrot cake and it's always our go-to favorite when celebrating. This cake is so divine and mouth-watering, we hope you enjoy;)

How to Make the BEST Carrot Cake:

There has been lots of practice making carrot cake. Here are our tips & tricks for making the best carrot cake around:

  1. Grate your carrots finely! Finely grated carrots meld seamlessly into the moist, spiced cake, while larger pieces create a less uniform texture. Finely grate your carrots for light, fluffy, and cohesive cake slices!
  2. Don’t overmix. This rule applies to baked goods across the board. Mix your batter until just combined – and not any longer – or your cake will be dense.
  3. Let your cake cool completely before frosting it. Yes, this is an easy recipe, but there is one hard part: waiting for the cake to cool! If you frost it too early, the frosting will melt, so wait until the cake it at room temperature before slathering it on.
Cake:
  • 2¼ cups GF flour (we used gluten-free all-purpose flour)
  • 3 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ cup applesauce
  • 1 cup almond milk
  • 2 teaspoons vanilla
  • 1 cup coconut sugar
  • ½ cup melted coconut - we used our Clove Coconut Oil here to give it more of a warm spiced flavor!
  • 2 cups grated fresh organic carrots
Frosting:
  • ½ cup raw macadamia nuts (soaked, drained and rinsed)
  • ½ cup raw cashews (soaked, drained and rinsed)
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh orange juice
  • ½ teaspoon sea salt
Instructions:
  1. Preheat the oven to 350°F and grease a baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar, and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Fold in the carrots and stir until just combined.
  6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
  7. Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
  8. Chill for at least 30 minutes before spreading. (It will firm up a bit).
  9. Store frosted cake in the fridge