Vegan carrot cake
- Elena Silcock
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Serves 12 - 15
Easy
Prep: 35 mins
Cook: 25 mins - 30 mins
A star rating of 4.3 out of 5.37 ratingsRate
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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
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
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Test Kitchen tips for the perfect vegan carrot cake:
- Add a handful of sultanas or raisins to the cake mixture for extra bursts of sweetness and texture. If you’re a fan of coconut, a couple of tablespoons of desiccated coconut can work really well too.
- If you want to prepare ahead, you can bake the cake layers the day before and store them, well wrapped, at room temperature. The icing can also be made in advance and kept chilled until you’re ready to assemble.
- For a nut-free version, simply leave out the walnuts or swap them for sunflower or pumpkin seeds for a bit of crunch.
- If you have any leftover cake, it can be frozen. Slice any remaining cake and pop the slices into an airtight container in the freezer, then defrost at room temperature.
Ingredients
Nutrition
Units:
MetricUS
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
-
1½ tsp vanilla essence
-
210ml dairy free milk
we used oat milk
-
420g plain flour
-
1½ tsp baking powder
-
1½ tsp bicarbonate of soda
-
1 tsp cinnamon
plus extra cinnamon to decorate
-
1 tsp ginger
-
1 tsp ground nutmeg
-
1 orange
zest only
-
4 medium carrots
grated (you want 270g grated weight)
-
75g chopped walnuts
plus extra to decorate
-
(optional)
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Nutrition: per serving (15)
- kcal501
- fat31g
- saturates23g
- carbs49g
- sugars26g
- fibre2g
- protein5g
- salt0.45g
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Method
-
step 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.
-
step 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.
-
step 3
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.
-
step 4
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.
-
step 5
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.
Elena Silcock
Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena
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A star rating of 4.3 out of 5.37 ratings
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