Vegan carrot cake | Delicious Sweet Vegan Recipes
vegan carrot cake

Vegan Carrot Cake

You can cook this Vegan Carrot Cake as a single layer and serve if more like a slice. However the double layer vegan carrot cake is a little more exciting for an afternoon tea party.

INGREDIENTS:

Cake:
(Double this mixture if you want a layer cake. If using double the mixture use two bowls , it makes it easier to have two even sized cakes)

1/2 cup unsweetened almond milk ( I used Califia Farms)
20 mils egg replacement ( I used Bob’s Red Mills)
1 cup wholemeal flour
1/2 cup coconut sugar ( 1/2 cup of brown sugar is a slightly sweeter alternative that also tastes amazing)
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup currants
1/2 cup finely chopped dried apricots (alternatively use 1/4 cup apricots and 1/4 cup cranberries)
1/4 cup pepitas
1 1/2 cups grated carrot, loosely packed.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup maple syrup
1/2 cup liquid coconut oil

Note: many carrot cake recipes use baking soda.
I use only a tiny amount as there is some in the egg replacement mix.


Icing:
(Double mixture and use half as filling, if making this as the pictured layer cake)
1 1/2 cups pure icing sugar (I used CSR)
3 tablespoons freshly squeezed lemon juice
1/2 cup grated coconut ( you can also use a sprinkle of the dried fruit, cut up really finely, to decorate)

Note: As a slice you can just dust with icing sugar, or serve it with out icing.

TOOLS:
20cm round cake tin (x 2 if doing a layer cake).
or
20cm brownie tin (this is the alternative if you want to do this as a single layer slice)

METHOD:

  1. Pre heat oven to 180 degrees celsius.
  2. Prepare cake tin, I line mine with parchment paper, or you can just grease them.
  3. Mix the almond milk and egg replacement in a small bow, whisk and set to one side for the binding properties to work.
    If doubling the mix I use two bowls so it’s easy to have two even sized cakes.
  4. Mix dry ingredients, flour, coconut sugar, ginger, cinnamon and baking powder.
  5. Use a dry whisk to combine as it makes it easy to get any lumps out of the coconut sugar.
  6. Add currants, dried apricots and pepitas.
  7. Add grated carrot.
  8. Add baking soda and maple syrup to egg replacement mix and whisk again before adding to dry mix.
  9. Add liquid coconut oil.
  10. Cook at 180 degrees celsius for 45 minutes.
  11. Cool in pan for ten minutes before cooling on a baking rack.
  12. The cake needs to be fully cooled before icing (you can cook the night before and ice on the day you are serving, it will still taste really fresh).
  13. The icing mix seems like a small amount of liquid, but you don’t want it too runny so add the lemon juice slowly. You are looking for a thick mixture.
  14. Ice the base cake first, sprinkle with coconut.
  15. Then add the top cake, ice and sprinkle with coconut, allow to set and you are ready to serve.

 

Vegan carrot cake has quite a rich flavour and it doesn’t need any side dishes, however a natural coconut yoghurt does add a side of decadence and a tartness to the flavour.

 

 

Recipe by Catherine Carr

 

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