Nutty Carrot Cake

Name: Nutty Carrot Cake
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Baking
Ingredients: 150g All-Purpose Flour/Gluten-Free Flour Mix; 80g Cane or Coconut Sugar; 1 Tbsp Ground Flaxseed; 40g Roasted Walnuts; ½ Tsp Baking Soda; ½ Tsp Baking Powder; 1 Tsp Cinnamon; 1 Tsp “Gingerbread” Spice Mix; 130g Grated Carrots; 170ml Low-Fat Plant Milk; 90g Marcona Almond Butter; 1 Tsp Apple Cider Vinegar; 1 Tsp Vanilla Extract (Optional); 170ml Coconut Milk; 170ml Unsweetened Plant-Based Milk; 2g Agar Powder; 35g Marcona Almond Butter; 70g Maple/Agave Syrup; 130g Plant Margarine; ¼ Orange Extract (Optional)

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Rated 5.0 stars by 1 users

Cuisine

Baking

Servings

Prep Time

3 hours 5 minutes

Cook Time

40 minutes

Sweet, moist, super easy to make, and tastes incredible!

Enjoy it with or without the luscious vegan cream cheese frosting for a delicious breakfast or snack.

Author:

Veg.dek

Ingredients

Dry Ingredients

150g All-Purpose Flour/Gluten-Free Flour Mix
80g Cane or Coconut Sugar
1 Tbsp Ground Flaxseed
40g Roasted Walnuts
½ Tsp Baking Soda
½ Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp “Gingerbread” Spice Mix

Wet Ingredients

130g Grated Carrots
170ml Low-Fat Plant Milk
90g Marcona Almond Butter
1 Tsp Apple Cider Vinegar
1 Tsp Vanilla Extract (Optional)

Frosting

170ml Coconut Milk
170ml Unsweetened Plant-Based Milk
2g Agar Powder
35g Marcona Almond Butter
70g Maple/Agave Syrup
130g Plant Margarine
¼ Orange Extract (Optional)

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Directions

Preheat the oven to 180C (355 F). Line a 20cm or 8 inch cake pan with parchment paper.
Sift all dry ingredients (flour, sugar, dry flaxseed, baking powder, baking soda, spices) together in one large bowl.
In a second large bowl, combine all the wet ingredients (plant milk, grated carrots, almond butter, apple cider vinegar and vanilla extract). Whisk until smooth.
Pour the dry ingredients into the wet mix, and whisk together until completely mixed.
Pour the batter into the baking pan and bake for 40 minutes. Insert a toothpick to see if the cakes are ready - no batter should stick to the toothpick.
Allow the cake to cool completely before splitting it with a cake leveler.
Frosting: Combine the coconut milk, soy milk, and agar-agar powder in a saucepan and stir vigorously. Bring to a boil over medium heat and then reduce to a simmer, maintaining it for 15 minutes. Don't let the heat get too high or the coconut milk will boil over.
Transfer the mixture to a high-speed blender and add the remaining ingredients. Blend until very smooth.
Transfer to the bowl and chill in the refrigerator for at least three hours before using it.
Whip the cream before serving or directly pipe it on top of the cake using a piping bag. You can also use the cream as a cake filling.
Decorate with caramelized walnuts and beautifully sliced carrots, and serve!