Vegan carrot cake

Vegan carrot cake

  • Rating: 4 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving (15)
NutrientUnit
kcal501
fat31g
saturates23g
carbs49g
sugars26g
fibre2g
protein5g
salt0.45g
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Ingredients

For the icing

For the cake

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. 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.25 ratings
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