Sticky spiced carrot cake (vegan version too!)

Before everyone freaks out about the recipe below not being vegan, have a look at the yummy vegan recipe Lush Cosmetics posted HERE 

I was inspired to make my own since I had a couple of Medjool dates laying around from the holidays that were all nicely diced up and ready to dive into a recipe!  I did alter the recipe so it's no longer vegan, but it's still super delicious.   So if you want the vegan recipe click the link above and start baking and if you want to give this version a try then here you go... 

Carrot Cake

Mix together dry ingredients:

 1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 tsp ground cardamom

Mix together:

1/2 cup of pitted, diced medjool dates

Fine lemon zest, from one fresh lemon

1 tablespoon freshly grated ginger

1 tsp pure vanilla extract

1 tbsp yogurt

1 egg

3 tbsp oil

6 tablespoons real maple syrup

1/4 cup brown sugar

Add:

1 cup peeled, grated carrots

Topping:

1/2 cup of pecan pieces

Directions: 

Grease 1 8X8 square pan, add a strip of parchment for easy removal of cake. Preheat oven to 350 F

Mix dry ingredients together.  Mix wet ingredients together, add dry to wet and blend. 

Pour in prepared pan, sprinkle nuts over top and bake for 30 minutes.

Adding the cardamom was my touch, since it was in the same bag as my other baking spiced I figured why not throw some in there! I also forgot to incorporate the pecans so I just put them on top before baking. What makes this recipe super special is the GINGER so DO NOT LEAVE IT OUT, use FRESH ginger and lots of it.  I probably put in close to 1 1/2 tbsp!! Ohh it's just soooooooo good. 

Carrot Cupcake recipe is coming soon as soon they get frosted and a photoshoot :)

Some cats enjoy laying in the sun while I do the baking..

... and the other collects all here "babies" (stuffed animals) by carrying them downstairs one by one in her mouth and spread them across the kitchen floor to "sun" along side her.. 

Spiced plum syrup

A good plum is just as good as a good peach, unfortunately don't think I can say I've tasted one in the past few years. Somehow the plums never seem to ripen properly.. Today I had some on hand so I made a delicious spiced syrup that can be used in a drink, bubble tea, tea, on pancakes, on a cake, ice cream... endless possibilities.

Spiced plum syrup:

-Chopped plums (pits removed, leave the skins on as they add to the flavour and color but just a coarse chop is fine since it will cook down and we'll strain it)
-Sugar

-Star anise

-Cinnamon stick

Put it all in a small pot with some water and cook until it's fragrant and all the flesh cooks into a thin jam type consistency. Strain it through a sieve and reserve the syrup.

Above I'm brewed a peach blossom infused green tea and mixed it with a little of the plum syrup, it was very fruity and a perfect fall drink.

I've also used the same mixture and poured it over some coconut passion fruit jellies in a large cup and added ice to that creating a delicious asian "bubble tea" style drink. The anise/licorice spice flavours were there in a sophisticated twist on the yummy asian favourite. Try it with tapioca pearls too, I'm sure it would work beautifully!