Vegan Carrot Cake

Holaaa 🙂

Welcome back to another recipe! I apologise for the few weeks that I have had away from blogging – I am hopefully back to do more regular posts now. Due to holidaying in España and Wales with my family, then having an intense full time temping job the last few weeks working as a lab technician in a gum guard company (random I know!), 12 hour days, I haven’t really had much time! It’s my day off before my final week today and I’ve taken the time to create a sumptuous (if I may say so myself :)) Carrot cake!! One of my all time favourite treats!

Ingredients:

  • 250g plain (wholemeal for a healthier option) flour
  • 200g coconut sugar
  • 275g grated carrots
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla essence
  • 100 ml coconut oil
  • 50g walnuts (optional but I think they makes it even more delicious!)

For the icing:

  • 300g vegan cream cheese
  • 3 tbsp maple syrup

Method:

  1. Before starting the cake making, preheat the oven (fan) 180°C. Grease 2 8-inch cake tins (I normally use coconut oil for this and cut 2 circles of grease proof paper for the bottom – drawing round the cake tins and cutting them out with scissors).
  2. Next, add all the dry ingredients, including the flour, sugar, spices, baking powder and bicarbonate of soda in a large mixing bowl.
  3. Once these are combined, add the carrots and cover these with the dry mix.
  4. After, add the coconut oil and vanilla essence – I normally mix this using my hands as the mixture is quite dry at this point.
  5. Then add the walnuts – again I find this stage easier to mix with my hands. You should notice the mixture becoming more moist due to the water content in the carrots coming out. This is why the cake mix doesn’t contain much liquid as the carrots provide a lot of the moisture in the sponge.
  6. Divide the cake mixture evenly between the 2 tins and cook in the oven for 25 minutes, or when a knife comes out of the sponge clean.
  7. Make the icing whilst the cake is cooking by simply mixing the cream cheese with the maple syrup.
  8. Leave the sponges to cool and then smother with icing!
  9. Final step is to cut yourself a gorgeous slice and enjoy with all your loved ones 🙂

Such an easy yummy recipe, and a cheeky, delicious way to sneak in more veggies! Tucking into a slice is one step closer to your 5 a day, no? 😉

I hope you enjoy!!!

Lots of love,

Anna xxx

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