Carrot Cake is a classic that holds a soft spot in my heart. The combination of sweetness and delicate fudgy flavours with a delicious Cream Cheese Frosting make this a superb cake for any occasion.
Advertisement
Ingredients
Part 1
3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
Part 2
3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
290 g Plain Flour Oat flour would also work
1 1/2 tsp Baking Powder
Pinch of Salt
70 g Walnuts or Pecans
2/3 tsp Cinnamon Optional
Pinch of Nutmeg and Allspice Optional
Cream Cheese Icing
3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
290 g Plain Flour Oat flour would also work
1 1/2 tsp Baking Powder
Pinch of Salt
70 g Walnuts or Pecans
2/3 tsp Cinnamon Optional
Pinch of Nutmeg and Allspice Optional
200 g Icing Sugar Add more as required
75 g Plant-Based Margerine I used Flora
120 g Plant-Based Soft Cheese I used Violife
2 tsp Vanilla Essence
2 tsp Lemon Juice Freshly Squeezed
Method
STEP 1
Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
STEP 2
In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
STEP 3
Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
STEP 4
In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
STEP 5
Fold your dry mixture into the wet mixture until thoroughly combined.
STEP 6
Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
STEP 7
Cook for 25-30 minutes or until a toothpick comes out clean.
STEP 8
Once cooked, cool for 1 hour at room temperature.
STEP 9
For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
STEP 10
Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
STEP 11
Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.