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Ackee Carrot Cake

Simple and easy eggless carrot cake recipe using ackees which provide a nutty undertone

Servings 8 small slices
Author Chantal

Ingredients

For the blender:

  • 4 tbsps Vegetable oil*
  • 1 tbsp Apple cider vinegar**
  • 2/3 cup Parboiled ackee
  • 2/3 cup Cane sugar

For the bowl:

  • 1 1/2 cups Shredded carrots
  • 1 cup Cake flour****
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 to 1 tsp Cinnamon powder
  • 1/4 to 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt I’ve been using kosher if you use sea salt measure it scantly

Optional:

  • 1/4 cup Pecans walnuts or any kind of nuts you like, another good addition would be crystallized ginger

Instructions

  1. Preheat oven to 350F and prepare a 6-inch round cake pan
  2. Sift bowl ingredients into a medium bowl.
  3. Combine blender ingredients in blender and puree till smooth
  4. Pour wet ingredients into dry and whisk till well combined but do not overmix
  5. Pour into prepared pan and bake in the centre of the oven for 30 to 40 minutes or till done.
  6. Check it at the 15 minute mark.
  7. When done, remove from oven and let cool in pan for a few minutes before turning onto a wire rack to cool completely
  8. Frost if desired, enjoy!

Recipe Notes

*I’ve tested it using both canola and coconut oil. If you use unrefined coconut oil, the oil will impart some flavour in the cake which isn’t necessarily a bad thing depending on what you’re going for

**I have not tested using plain vinegar, I prefer the flavour of apple cider vinegar for baking especially in such a simple cake

****I use Bob's Red Mill Super-fine Cake Flour Tips: I’ve tested this recipe using both cake and all-purpose flour, both work but I prefer the texture using the cake flour more. If your ackees are cold, warm them up a bit as the fats in the ackee will solidify and it will not blend smoothly

Note: This recipe appears under the vegan tagged recipes since cake itself is vegan. Vegan butter or margarine won't brown in the way butter would since it's the caramelising of the proteins in the milk solids that result in the flavour and colour of browned butter. You could however, use vegan butter in place of the amount stated for the frosting and add a flavored extract to mimic the flavour or just substitute your favourite vegan frosting.