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Easy Vegan Carrot Cake
Carrot cake must be one of the nation's favourite bakes, and there's no reason why vegans should miss out. Here's an easy vegan recipe, topped with dairy-free cream 'cheese' icing!
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Ingredients
For the cake:
- 270 g carrots
- 135 g walnuts
- 1 orange
- 135 g sultanas
- 400 g self-raising flour
- 2 teaspoon baking powder
- 240 g soft light brown sugar
- ½ teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 400 ml soya milk
- 160 ml rapeseed oil (or other flavourless oil)
For the icing:
- 440 g icing sugar
- 100 g dairy-free margarine
- 100 g dairy-free cream 'cheese'
- 1-2 tablespoon soya milk
- 3 tablespoon shelled pistachios (optional)
Instructions
For the cake:
- Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment / greaseproof paper.
- Peel and trim the carrots and grate them into a bowl. Finely chop the walnuts and add to the carrots. Grate the zest of the orange into the bowl, and finally weigh the sultanas and add to the bowl.
- Next, put the flour, baking powder, sugar, nutmeg, cinnamon and salt into a large bowl.
- Mix the soya milk and rapeseed oil in a jug, then tip them into the large bowl with the dry ingredients. Mix (by hand) until combined and the batter is fairly smooth.
- Tip in the carrot, walnuts, orange zest and sultanas and stir until fully combined.
- Bang the bowl firmly onto the work surface (this stops the raising agents starting to work too early). Divide the cake mixture between the two tins, and bang each tin on the work surface once again, (you will see tiny bubbles come to the surface).
- Bake for 25-30 minutes until a knife or skewer comes out clean. Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.
- TOP TIP: If you have time, the cake will be even better if you now put it in an airtight container or tin overnight. The crust will become soft and the cake will become more moist.
For the icing:
- Place the icing sugar, margarine and cream cheese into a large bowl (or mixer), and beat together until completely smooth. Add the soya milk one tablespoon at a time until the icing is light and fluffy.
- Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this), and spread the remaining icing over the top of the cake. Sprinkle with chopped pistachios if you wish, or any other chopped nuts.
Video
Notes
Storing the cake overnight in an airtight container or tin before icing makes a huge difference to the texture. The crust will become soft and the cake will become even more moist.
As soon as the wet ingredients are mixed into the dry, try to work quickly to get the cakes into the oven as soon as possible. The raising agent will get to work as soon as it is mixed in, and you want this to happen in the oven, not beforehand!
Nutrition
Serving: 1sliceCalories: 690kcalCarbohydrates: 98gProtein: 9gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 298mgPotassium: 376mgFiber: 4gSugar: 66gVitamin A: 4251IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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