Vegan carrot cake with delicate frosting Recipe
Yield : 2 lb cake
Prep t : 30 min
Cooking : 60 min
Ingredients
Carrot Cake
Wet Ingredients
- 0.25 lb / 120 g carrots, coarsely grated (1½ cup grated)
- ½ + 1/8 cup / 120 g brown sugar
- ½ cup + 1 tbsp applesauce*
- ¼ + 1/8 cup / 90 ml olive oil
Dry Ingredients
- 1½ cup / 185 g wholemeal flour, sifted
- 1 level tsp baking soda
- 1 level tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Vanilla Orange Frosting
- 75 g cashews, soaked overnight
- 6 tbsp silken tofu
- 1 orange (you’ll need 5 tbsp juice + zest of ½ orange)
- 4 tsp coconut oil, melted
- 1½ tbsp maple syrup or other liquid sweetener
- ½ vanilla pod, seeds scraped
- chopped pistachios, for decoration
Directions
Cake
- Set the oven to 180° C. Line a 2lb cake tin (dimensions: 18,5cm x 8cm x 6cm) with a piece of baking parchment or grease it.
- In a bowl mix together all wet ingredients. In another bowl, mix together all dry ingredients.
- Slowly tip the dry ingredients into the wet ingredients and incorporate everything together but, like with all batters, be careful not to over mix.
- Spoon the batter (yes, it’s meant to be that thick) into a baking tin. Bake for 50-60 mins depending on your oven. It’s done when a toothpick comes out fairly clean.
Icing
- Drain and rinse soaked cashews. Put them into a food processor to grind into a smooth paste.
- Add in silken tofu and all other ingredients. Process some more.
- Put the icing into the fridge for a few hours so that it thickens. It won’t be as thick as an icing made with margarine and icing sugar, but it will stay on the cake
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