Vegan carrot cake

Vegan carrot cake

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Prep: 35 mins Cook: 25 mins - 30 mins

Easy

Serves 12 - 15

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving (15)

  • kcal501
  • fat31g
  • saturates23g
  • carbs49g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.45g
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Ingredients

    For the icing

    • 4 sachets (200g) creamed coconut
    • 1 tbsp lemon juice
    • 2 tbsp cashew nut butter
    • 50g icing sugar
    • 60ml oat milk

    For the cake

    • 250ml jar coconut oil, melted
    • 300g light brown sugar
    • 1 ½ tsp vanilla essence
    • 210ml dairy free milk, we used oat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 420g plain flour
    • 1 ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 1 tsp cinnamon, plus extra cinnamon to decorate
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp ground nutmeg
    • 1 orange, zest only
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 4 medium carrots, grated (you want 270g grated weight)
    • 75g chopped walnuts, plus extra to decorate
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • edible flowers (optional)

    Method

    1. Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.

    2. Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

    3. Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

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    evil_angelwings's picture
    evil_angelwings
    21st Apr, 2017
    Just a tip to anyone who wants to bake vegan on a budget - I always replace the coconut oil with vegan margarine 1:1. A lot cheaper, tastes just as good!