Biota Fermentation

Carrot Cake (*Vegan & GF option)

CakeDima Yagnyuk
carrot-cake.jpg

Carrot Cake

250g             All Purpose Flour (*GF–> 2pt GF Flour + 1pt Oat Flour)

25g               Baking Powder

1 tsp             Nutmeg

1.5 Tbs         Cinnamon

250g             Brown Sugar

5 each          Eggs (*Vegan–> 35g ground flax + 188g water)

185g             Vegetable oil

125g             Shaved Coconut


1 small jar  Biota Fermentation Spiced Pickled Carrots


  • Sift flour, baking powder, nutmeg and cinnamon into a bowl

  • In a separate bowl whisk together eggs* and vegetable oil (*let Flax hydrate for 15 minutes)

  • Slowly whisk oil and egg mixture into dry ingredients

  • When combined fold in carrots, raisins and coconut

  • Line a baking sheet or loaf pan with parchment paper and coat the edges with non-stick spray

  • Turn out batter and spread evenly across the pan

  • Bake at 350 for 20-25 minutes for baking sheet and 45-50 for a loaf pan until the centre is cooked through


Cream Cheese Icing


125g            Cream Cheese, room temp

375g             Icing sugar

250g            Butter, room temp

5g                Vanilla Extract

  • Mix everything together until a smooth paste is formed

  • spread evenly atop the carrot cake


* Vegan Royal Icing



250g            Plain/Vanilla Coconut Yogurt

375g            Icing Sugar

5g                Vanilla Extract

tt                  Lemon Juice