I’ve only ever eaten carrot cake once before turning vegan- I wasn’t really a fan of the wet texture some recipes produce. The carrots seep water over time, and often when its cooking the sponge becomes wet and claggy. My vegan, cruelty free recipe doesn’t suffer from this problem; its light, fluffy and full of flavour. This recipe makes 2 cakes which we are going to sandwich together. The orange and vanilla frosting adds a delicious citrus tang tat cuts straight through the sweet cake. Perfect with roasted almonds, treat yourself and your family in these uncertain times. And you feel slightly less guilty because your eating your veggies! This cake mix will work for two 7inch cake pans, however 8 inch will also work fine. The batter can also be used for cupcakes- this recipe will make 12 to 16 cupcakes. As far as garnishes go, I used hemp seeds, but any seeds or nuts are a perfect garnish for our cake.
TIP- this recipe is designed to be as dry as possible. The guidelines on how much milk to add are just that, guidelines. The batter should be a thick, cake like mixture. When you have this consistency, stop adding milk. Everyone has different flour, different carrots, all with varying properties.
Ingredients for Sponge
- 250g Flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
- 3 tsp ground nutmeg
- 255g grated carrots
- 300g brown sugar
- 2 flax eggs (2 tbsp of flax meal, 6 tbsp of water)
- 1 tsp Vanilla extract
- 120ml veg oil
- 1 tbsp apple cider vinegar
- walnuts, almonds, hemp seeds, chia seeds for garnish- any will do!
- 50 to 100ml dairy free milk
Ingredients for Frosting
- 400g Powdered sugar
- 3 tbsp vegan butter
- 1/2 tsp vanilla extract
- zest of one orange
- 1 tbsp dairy free milk
- Pre heat your oven to 180 degrees fan, 350 Fahrenheit
- Grease 2 7 inch cake pans (obviously if you have a different size use them! If you only have 1 like I did, cook one cake at a time)
- Sift flour, baking powder and soda, cinnamon and nutmeg into a bowl
- Add the sugar, and grated carrot
- Prepare your flax eggs by mixing 2 tbsp of flax oat to 6 tbsp water. Leave this to stand for a 2 minutes
- In the mean time, add your oil, vanilla, and apple cider vinegar to the dry ingredients. Mix in your flax eggs
- Be patient and stir the ingredients in. The mix will almost certainly be too dry. Allow it to stand for 2 minutes to allow some of the water to release from the carrots, then slowly add a little bit of your milk at a time until you get that thick, smooth, recognisable cake batter you are used too
- Divide mix into both cake tins and bake at 180 degrees until a knife comes out clean in the centre- 25 to 30 minutes.
- Now, we can start the frosting. Add all ingredients to a bowl apart from the zest.
- Mix with a spoon, and once incorporated, use a whisk to try and get a smooth batter. Now zest one orange in. You may need more milk, use your initiative! Cool in the fridge and whip with your whisk every ten minutes until your cake is cooked.
- Once your cake is finished, allow it cool completely on a cooling rack. Once it is cool, you can decorate.
- I put vanilla frosting in the middle, like a sandwich, then coated the cake in frosting. I then garnished it with hemp seeds. Its really up to you how you like it and how you want it too look! You may like less or more frosting than me. Go wild and be creative!
I hope you enjoyed my incredibly simple and cruelty free carrot cake. It is so simple, quick and tastes ‘like the real thing’. Its perfect for every occasion, and a real show stopper! You can perk up your frosting with nuts, lemon, whatever your preference is so you can really enjoy this cake. Be adventurous! Keep it simple and vegan! Until next time!
There’s lots more to come – Follow me and leave me comments on how you got on!