Vegan Carrot Cake is a delicious and easy dessert that anyone can make. It’s made with all-natural ingredients and it’s perfect for any occasion. You won’t find any artificial colours or flavours in this cake, so it’ll be sure to please everyone who tries it.
Vegan Carrot Cake
Ingredients
Ingredients
- 255 g carrot, peeled, roughly chopped
- 1 tbsp apple cider vinegar
- 250 g plain flour
- 1 tsp level baking powder
- 1 tsp bicarb soda
- 1 tsp vanilla extract
- 1 small splash of plant milk
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 120 g olive oil
- 100 g chopped walnuts, plus extra for topping
- 150 g brown sugar
- 1 tsp salt
- 2 tbsp ground flaxseed meal mixed in a small bowl with 6 tbsp water
- 225 g icing sugar
- 1.5 tbsp vegan butter
- 2 tbsp fresh lemon juice
- 1 tsp vanila
- 1 tsp apple cider vinegar
Instructions
Preparation
- Preheat oven to 180C. Put packing paper into a loaf or cake tin.
- Place carrot into TC ProM2.0 bowl and chop for 5 seconds, speed 6.
- Add apple cider vinegar, plain flour, baking powder, bicarb soda, vanilla, cinnamon, nutmeg, cardamom, olive oil, brown sugar, salt, and flaxseed meal mixed to a gel with 6 tbsp water mix for 10 seconds speed 5. If the mixture is too dry, add a little bit of plant milk.
- Add chopped walnuts and mix through manually with the spatula. pour into the lined tin and bake for 40 minutes to 1 hour.
- Remove the cake from the tin and leave it to cool on a cooling rack. Once cooled, ice with icing and top with crushed walnuts and desiccated coconut.
- To make the icing: Place icing sugar, vegan butter, fresh lemon juice, vanilla, and apple cider vinegar to clean TC Bowl, mix for 45 seconds, reverse speed 3, pause and scrape the bowl down as needed until desired consistency.
- Don't like icing.. leave the icing out and just dust with icing sugar and enjoy!
Tried this recipe?Let us know how it was!
