Slowly, starting from the low altitudes, spring is coming to the Alps. While we sit outside in short sleeves, enjoying the warm sun on the terrace, nature awakens around us. Birds are chirping and the meltwater is rushing. For some of us, spring is the highlight of their ski touring season, others look forward to getting into the Easter baking!
If it were up to our guests, we would have to make our carrot cake all year round. This cake simply makes everyone happy: it's vegan, gluten free, perfectly moist, full of nuts and flavours. And so easy to make! Many of you have already asked us for the recipe that we finally want to reveal. We hope you enjoy your slice of cake as much as we do after a day out in the fresh mountain air!
Vegan and gluten free carrot cake,
375 g carrots, grated
195 g apple, grated
1 ½ tbsp lemon juice
75 g sultanas, to taste
300 g nuts, ground
190 g flour, here: gluten-free all-purpose flour
4 tsp baking powder
1 pinch salt
1 tsp cinnamon
1 tsp cardamom
1 tsp clove powder
140 g sugar
190 ml almond milk
150 ml sunflower oil
For the glaze:
10 tbsp icing sugar
¾ lemon(s), squeezed
Grated lemon peel
Peel and grate the carrots. At MoaAlm we have a food processor, which makes it very easy, of course. Grate the apple with the peel, add the lemon juice. Chop the sultanas and add them.
Mix the dry ingredients and spices in a second bowl. Add the milk and oil and mix everything together. Then add the carrot and apple mixture and fold in.
Pour the batter into a greased springform pan, spread it out and bake at 180 °C top/bottom heat on the middle shelf for about 50 minutes. Then allow it to cool slightly. To turn the cake, remove the ring of the springform pan, place your plate on top and then quickly turn. Carefully remove the bottom of the springform pan.
When the cake has cooled completely, make a glaze with icing sugar and lemon juice. Simply mix the two together. Spread this on the cake. Just before serving, grate the lemon zest and sprinkle over the top.
At MoaAlm, we are happy to cater for gluten-free and other special diets. Just let us know in advance and we will make sure that there will be delicious breakfast, lunch, cake and dinner options for you, too.
Nothing planned for Easter yet? Come and join us in the Austrian Alps, our winter season runs until mid-April. Every holiday includes daily yoga classes, followed by snow shoe hiking or cross country skiing. Book here.
If you make any of recipes we would love to know, so please tag us on your social media #moaalmretreat or even send us a quick email.
A big thank you to Abbie Merritt for the photos, check out her website for inspirational stories.