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SPICED GINGER AND CARROT CAKE BARS. (gluten free + vegan)

Posted Sep 27 2011 11:06am
  Autumns has most definitely arrived, the airs crisp and its getting crunchy under foot, its time to put away my denim cut off shorts ( That certainly haven't seen much of a summer) to the back of my wardrobe once more, pull on a bit of knitwear and cosy up with cinnamon, blankets and hot cocoas.... and this ridiculously delicious and unbelievable healthy spiced carrot cake.
These healthified carrot cake bars are taste indulgent and are perfectly moist. They have a  lovely combination of flavours with kick of ginger, yummy aromatic cinnamon and a perfect hint of warming autumnal spices. Its guilt free low and everything but flavour! oh and i've made it vegan and gluten free so nobody gets left out...

Nothing goes better with carrot cake than rich creamy frosting, I lightened it all up and I used Alpro soya yohurt in stead of  full fat cream cheese and it worked incrediably well. I was sent some coupons by the people Alpro to try out some of there products . oh my, from my first spoonful of this soya yoghurt I was hooked! I absolutely adore it, its thick and creamy and revolutionized my breakfast!
Ingrediants makes 8 bars
3 medium carrots grated
1/2 cup applesauce (I  used homemade)
3 tbsp brown sugar
1/4 cup chestnut flour
1 egg white or 1tsp of flaxseed
1/4 cup granulated sweetener
1/4 cup plain GF flour mix
1 tsp cinnamon
1/2 tsp groound ginger
1tsp pumpkin spice or all spice
1tsp xanthum gum1tsp gluten free baking powder.
(plus your choice of add ins...candied ginger
rasins
chopped walnuts)
Icing
1/4 cup Alpro soya yogurt
2 tsp cup icing sugar or 1tsp honey
1 tsp xanthum gum.

 Directions
Pre heat the oven to 180 degrees C
  • In a large mixing bowl  add sugars, egg and applesauce, mix and thoroughly whisk up a until light an fluffy.
  • stir in grated carrot, ginger pieces, raisins and walnuts.
  • sift flour, gum, baking powder and spices and cinnamon.
  • carefully fold batter until combined
  • spoon mixture in to a baking tin and smooth down. Bake at 180 degrees for 30 minutes.
For the icing
Add gum and choice of sweetener to soya yogurt and thoroughly mix it together until it thickens, spread on to one bar and top with another slice of cake. for a finishing touch, drizzle with icing.


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