Try baking vegan


vegan carrot cake

So half your friends are vegan now and you have have no clue how to bake vegan AND make it delicious. Never fear - try out this delightful vegan carrot cake next time you catch up.

vegan carrot cake

Vegan carrot cake ingredients

  • Cake
  • 1½ cups oat flour (Simply blend oats into flour)
  • 3 cups grated carrots
  • 2 cups medjool dates, seeds removed
  • ½ cup macadamia nuts or nuts of choice
  • ½ cup freshly juiced orange
  • ½ zest of an orange
  • 1½ Tbs grated ginger
  • 1 Tbs coconut oil
  • 1 tsp cinnamon
  • ½ tsp vanilla powder
  • Creamy Cashew Icing
  • 2 cups cashews
  • 1 cup coconut cream or milk, refrigerated overnight
  • 5 medjool dates, seeds removed
  • ½ medium sized orange, juiced
  • 1 medium sized lemon, juiced
  • 1 Tbs orange zest
  • 1 Tbs lemon zest
  • ½ tsp vanilla powder
  • ½ tsp cinnamon
  • 2 Tbs coconut oil
  • Dash of maple syrup
  • Toppings
  • Pumpkin seeds
  • Grated carrot
  • Pistachios
  • Maple syrup

vegan carrot cake

Instructions 

  1. Soak the cashews for 2+ hours in water.
  2. I like to make the frosting first so it can cool in the fridge. Simply blend all icing ingredients until smooth, pour into a bowl, and set in fridge.
  3. Blend all cake ingrendets until well combined.
  4. Line the bottom of a springform cake tin with baking paper (mine was a 20cm cake tin so I suggest that size or smaller) and transfer half of the cake mixture into the tin and smooth out with a spoon.
  5. Take the frosting out of the fridge and transfer half of the mixture onto the cake, smooth out with spoon and place in freezer for about 2 hours or until the frosting has hardened.
  6. Transfer the rest of the cake mixture onto the icing layer and smooth out with a spoon. Place back in freezer for at least an hour to harden slightly.
  7. When you are ready to serve, take out of the freezer, gently remove the cake from tin using a butter knife to loosen around the edges and place on a cake serving plate.
  8. Top with remaining frosting and decorate with pumpkin seeds, grated carrot, pistachios and a drizzle of maple syrup (optional but tastes amazing!).
  9. Store in fridge or in freezer to keep for longer however take out of the freezer for at least 15 mins before serving.

vegan carrot cake

Recipe and image source: http://www.lifeofgoodness.com.au/nutritious-carrot-cake-with-a-creamy-lemon-orange-frosting-rawvegan/


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