Vegan Carrot Cake

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This vegan carrot cake recipe is easy to make but sure to impress!

about 8 - 10 slices

Easy 30 Minutes without_eggs Egg Free 90061 icon veganpng Vegan iconlaktosefrei26x26png Dairy Free

Ingredients

Ingredients

For the recipe  Vegan Carrot Cake

For the Cake:

300 ml Soy Milk
30 ml Lemon Juice (2 tbsp)
350 g Self-Raising Flour
10 g Dr. Oetker Bicarbonate of Soda (2 tsp)
300 g Light Brown Sugar
5 g Ground Cinnamon (1 tsp)
75 g Walnuts (chopped)
75 g Pistachios (chopped)
200 g Carrots (grated)
100 g Apple Sauce (mixed with 1tsp Baking Powder)
15 g Orange Zest (zest of one orange)
150 g Coconut Oil (melted)

To Decorate:

400 g Dr. Oetker Cream Cheese Style Icing (1 tub)

preparation

Preparation

For the Cake

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line 2x8” round cake tins. Place the soy milk and lemon juice in a jug and mix together until it thicken and begins to curdle, set aside.

Step 2: Place the flour, Bicarbonate of Soda, sugar and cinnamon in a large bowl and mix together to combine. Add the dried fruit and chopped nuts and mix.

Step 3: Mix the apple sauce together with the baking powder. Add the apple sauce mixture, melted coconut oil and soy milk to the dry ingredients. Stir the wet ingredients into the dry ingredients until just combined. 

Step 4: Divide the mixture equally between the 2 prepared cake tins. Bake in the oven for 35-40 minutes until the cake in golden brown and risen - to check the cake is cooked, insert a skewer into the centre of the cake and it should come out clean. Leave the cake to cool in the tins for 20 minutes then transfer onto a wire rack to cool completely.

To Decorate

Step 5: Once the cake has cooled, use a serrated knife flatten the top of one cake. Mix the Cream Cheese Icing in the tub to loosen.

Step 6: Place the flattened cake layer on your serving plate or cake board. Spoon half the tub of icing onto the cake layer and smooth out to create an even layer of icing.

Step 7: Sandwich the other cake layer on top and spread the remaining icing on top and smooth out. Sprinkle a few chopped nut around the edge of the cake to finish. You are now ready to serve and enjoy your cake! 

Nutritional Information for the recipe Vegan Carrot Cake

Per Serving Per 100 g / ml
Energy 3132 kJ
748 kcal
1407 kJ
336 kcal
Fat 34.67 g 15.55 g
Carbohydrate 98.24 g 44.05 g
Protein 8.29 g 3.72 g

preparation

Preparation

For the Cake

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line 2x8” round cake tins. Place the soy milk and lemon juice in a jug and mix together until it thicken and begins to curdle, set aside.

Step 2: Place the flour, Bicarbonate of Soda, sugar and cinnamon in a large bowl and mix together to combine. Add the dried fruit and chopped nuts and mix.

Step 3: Mix the apple sauce together with the baking powder. Add the apple sauce mixture, melted coconut oil and soy milk to the dry ingredients. Stir the wet ingredients into the dry ingredients until just combined. 

Step 4: Divide the mixture equally between the 2 prepared cake tins. Bake in the oven for 35-40 minutes until the cake in golden brown and risen - to check the cake is cooked, insert a skewer into the centre of the cake and it should come out clean. Leave the cake to cool in the tins for 20 minutes then transfer onto a wire rack to cool completely.

To Decorate

Step 5: Once the cake has cooled, use a serrated knife flatten the top of one cake. Mix the Cream Cheese Icing in the tub to loosen.

Step 6: Place the flattened cake layer on your serving plate or cake board. Spoon half the tub of icing onto the cake layer and smooth out to create an even layer of icing.

Step 7: Sandwich the other cake layer on top and spread the remaining icing on top and smooth out. Sprinkle a few chopped nut around the edge of the cake to finish. You are now ready to serve and enjoy your cake! 

Nutritional Information for the recipe Vegan Carrot Cake

Per Serving Per 100 g / ml
Energy 3132 kJ
748 kcal
1407 kJ
336 kcal
Fat 34.67 g 15.55 g
Carbohydrate 98.24 g 44.05 g
Protein 8.29 g 3.72 g

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