Vegan Carrot Cake
Course: Sweet Treats Servings: 12
Prep time: 15 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
***FEATURING OUR LOVE VEGAN CARAMEL AND PEANUT BAR ***
Author: Jennifer Sargison
Carrot cake has got to be one of my favourite cakes to eat. I’ve played around with vegan carrot cake recipes for a long time and I’ve finally developed a recipe that I love to eat, and share with family and friends.
It’s full of flavour, moist and fluffy, the sponge is 100 % naturally sweetened subbing caster sugar for coconut sugar which works really well with the cinnamon and nutmeg spices and I am working hard in creating a topping that is naturally sweetened too. For now I use icing sugar for the topping with vegan cream cheese and creme fraiche, it’s really simple and totally delicious.
My non-vegan friends LOVE this cake too, I hope you love this as much as we do.
Ingredients
Dry Ingredients
250g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking soda
1 tsp ground nutmeg
2 tsp ground cinnamon
300g coconut sugar
1/4 cup raisins
6 dried apricots - chopped very finely
100g chopped walnuts
Wet Ingredients
120ml rapeseed oil
1 tsp apple cider vinegar
6 tbsp almond milk
2 flax ‘eggs’ - (this is simply 2 tbsp of flax seed mixed with 6 tbsp of water and the liquid acts as an egg to bind the mixture together)
Cream cheese & creme fraiche frosting
200g vegan cream cheese (softened)
100g vegan creme fraiche
Up to 500g icing sugar
To Top
Vegan white chocolate buttons
5 Love Vegan smooth caramel and peanut bar (blender to fine crumbs)
Method
Heat the oven to 180C and line two cake tins with baking paper
Prepare the flax ‘egg’ by placing 2 tbsp of flaxseed into a small bowl with 6 tbsp of hot water and leave to cool and thicken
Sift the dry ingredients into a large bowl
Add the wet ingredients to the bowl containing the flax ‘egg’ and mix together
Add the wet ingredients to the dry ingredients and mix together until combined
Divide the mixture between the two cake tins and bake in the middle of the oven for 20 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Leave to cool in the tins for 10 minutes and then allow to cool completely. If possible leave the cake overnight as the flavours taste even better the next day.
Allow the sponges to cool completely before adding the creme fraiche frosting
When the sponges are cooled, soften the vegan cream cheese in a bowl until light, fluffy and lump free
Add the creme fraiche and mix together
Sift in 400g of the icing sugar and mix together until there are no lumps, have a taste, if you need to add more sweetness then add the remaining 100g of icing sugar
Use just under half of the frosting for the middle and the rest to coat the top and sides
Blend the love vegan bars until crumbly and add them to the sides of the cake
Decorate the top with chocolate drops and a sprinkle of love vegan crumbles.
Get your Love Vegan bars here
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)