Easy cake recipe for 12 - 15 people, takes only 25 mins; recipe has creamed coconut, lemon juice, cashew nut butter, icing sugar, oat milk, coconut oil, light brown sugar, vanilla essence, milk, plain flour, baking powder, bicarbonate of soda, cinnamon, ginger, ground nutmeg, orange, carrots, walnut and edible flower.
Vegan carrot cake
Course: Easy cake
Servings
12 - 15
servings
Prep time
35 mins
Ingredients
- Milk: 210ml dairy free milk, we used oat milk
- Cinnamon: 1 tsp cinnamon, plus extra cinnamon to decorate
- Lemon Juice: 1 tbsp lemon juice
- Orange: 1 orange, zest only
- Ginger: 1 tsp ginger
- Ground Nutmeg: 1 tsp ground nutmeg
- Plain Flour: 420g plain flour
- Bicarbonate Of Soda: 1 1/2 tsp bicarbonate of soda
- Baking Powder: 1 1/2 tsp baking powder
- Walnut: 75g chopped walnuts, plus extra to decorate
- Icing Sugar: 50g icing sugar
- Coconut Oil: 250ml jar coconut oil, melted
- Carrots: 4 medium carrots, grated (you want 270g grated weight)
- Light Brown Sugar: 300g light brown sugar
- Creamed Coconut: 4 sachets (200g) creamed coconut
- Cashew Nut Butter: 2 tbsp cashew nut butter
- Oat Milk: 60ml oat milk
- Vanilla Essence: 1 1/2 tsp vanilla essence
- Edible Flower: edible flowers (optional)
Directions
- 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.
- 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.
- 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.
