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Recipe By Jaxters

Ref: 865
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   420 g  Plain flour
   300 g  Golden caster sugar
   300 g  Carrot grated
   250 g  Coconut oil melted
   210 ml  Oat or almond milk
   80 g  Pecan or walnuts chopped
   2 tsp  Bicarbonate of soda
   1 1/2 tsp  Baking powder
   1 tsp  Vanilla paste or extract
   1 tsp  Ground ginger
   1 tsp  Ground cinnamon
   1/2 tsp  Ground nutmeg
   1 Orange zest only
   1/4 tsp  Salt
   250 g  Creamed coconut
   75 ml  Oat or almond milk
   50 g  Icing sugar
   40 g  Cashew butter
   2 tbsp  Orange juice
   1 tbsp  Lemon juice
   sprinkle  Pecan or walnuts chopped


  Step 1
Pecan or walnuts chopped
  Step 2
Pre-heat oven to 160°C fan.
  Step 3
The cake, take 2 X 20cm round loose bottom springform cake tins, cover bottom with oiled greaseproof paper.
  Step 4
Place oil & sugar food mixer or use a electric hand mixer in a bowl, beat well, then add vanilla & oat/almond milk & beat, in a separate bowl mix all the dry ingredients together then fold into the wet ingredients with the grated carrot & chopped nuts, mix well.
  Step 5
Pour batter equal into both tins then bake for about 25 to 30 minutes or until skewer comes out clean, allow to go cold.
  Step 6
When cold place 1/3rd of the icing & spread out with a palette knife on top of one half, then place the other half on top & cover the whole cake with icing, sprinkle over some chopped nuts.

Suggestion & Tips

Classic cake, you could add a few raisins or stem grinder if you liked.
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