Carrot cake has to be one of, if not definitely, my favourite cake. Making a vegan version was a slight challenge as I tried to get the textures and favours just right. Sweet and fragrant, heartwarming and filling, just what you want from this tasty treat.
Serves: 5 | Cooking Time: 1 Hour, 10 Minutes
- 250G Plain Flour
- 2tsp Baking Powder
- 1tsp Ground Cinnamon
- 275G Brown Sugar
- 50g Desiccated Coconut
- 225ML Sunflower Oil
- 2 Tbsp Agave Syrup
- 3 Tbsp Almond Milk
- 300G Carrots
- 2 Tbsp Ground Flaxseed
- 30G Walnuts
- 3 Tbsp Agave Syrup
- 200G Vegan Cream Cheese
- Vanilla Extract / Bean Paste
- 20G Walnuts
Preheat the oven to 180C.
Preparing the egg replacement is first; stir the flaxseed into about 5 tablespoons of tepid water and leave to one side whilst you prepare the rest so that it thickens.
In a large bowl, combine the cinnamon, flour and baking powder together. Add the sugar and coconut and combine everything.
Next add in the oil, agave syrup and almond milk and using a wooden spoon mix everything together so that you have a even mixture.
Grate the carrots, crush the walnuts and add them to the cake mixture along with the now thickened flaxseed mixture and make sure to fold these in evenly.
Spoon the cake mixture into a spring bottom cake tin, (coat the sides of the tin with oil and flour first), and bake in the oven for 1 hour 10 minutes or until a knife comes out clean. Once bakes let it cool off completely before you add the frosting. (Trust me, otherwise you’ll end up with a mess).
For the frosting, whisk all the ingredients together, (except for the walnuts). Once thick, and the cake is cool, spread it on top of your cake and decorate with the walnuts.