Carrot cake recipe. Vegan

Video recipe here!

Carrot cake is something I didn’t grow up with and discovered only couple of years ago. What a shame! It is very delicious and probably the best way how to trick someone into eating carrots. However, this cake might not be one of the easiest ones and you will need quite amount of ingredients, so be prepared! But it is totally worth it. 

Ingredients for cake: 

  • 2 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 flax eggs
  • 1/2 cup apple sauce
  • 1/2 cup soy milk or water
  • 1 tsp. vanilla extract
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 1/2 cups grated carrots
  • 1/2 cup walnuts (optional)

Ingredients for filling:

  • 1 cup cashews
  • cream from 1 can coconut milk
  • 1/4 cup agave or maple syrup
  • 1/4 soy milk
  • 2 tbsp. powder sugar (optional)
  • 1 tsp. vanilla extract
  • 1/2 lemon juice
  • zest from 1 lemon

Process:

Start by soaking cashews, which you will need later on for filling, for at least 4 hours. Get back to the cake and mix in separate bowls dry ingredients – flour, baking powder, salt, cinnamon, nutmeg, and wet ingredients – flax eggs, apple sauce, plant milk, vanilla extract, coconut oil and sugar. Once that’s done, gradually add dry ingredients to the wet ones and mix it well. As last add grated carrots and walnuts (optional), and fold them well in the mixture. If making two layers for the cake, separate dought into 2 portions. Bake for approximately 45-50 minutes in 180°C (350°F). Let the cake cool down and meanwhile prepare the filling. Start by blending together cashews, soy milk, agave syrup, vanilla extract, lemon juice and lemon zest. Once it has creamy texture, add coconut cream and powder sugar and mix it well. Let the filling cool down in the fridge for couple of minutes and it is ready to be used to spread the cake. Spread it in an even layer and decorate with walnuts. Put it back in the fridge for couple of hours and it is ready to be eaten!

Video recipe here!

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