What can I say about carrot cake that you don’t know already?? Well carrot cake has always been my favorite cake and when I became vegan I thought I would have to give this up, but I was determined to make a vegan version that tasted just as good if not better than the cake I grew up eating.
This carrot cake is seriously moist and comforting that my mom, who has been making this carrot cake for years, couldn’t tell the difference. This vegan carrot cake has also gone down a treat with my none vegan work colleagues and has also sold out in work bake sales.
This cake is so quick and simple to make that you just have to try it….So let’s get started!
What you will need
225g of white spelt flour
2tsp of baking powder
150g of coconut sugar
3 ripe bananas (mashed)
130g carrots (grated)
150 ml coconut oil
1 cup of raw cashew nuts (soaked for at last 3 hours)
5 medjool dates (pitted)
Juice of half a lemon
100g of walnuts
3 tbsp of maple syrup.
Serves 8 -10
Method to follow
Pre-heat your oven to 180c/350f/gas 4. Line an 8 inc round cake tin with greaseproof paper.
Place all the ingredients for the cake into your food processor and mix for about 5 minutes or until you get a smooth consistency. Pour the mixture into the cake tin and bake for 40-50 minutes until the cake is well risen and shrinking away from the sides of the tin. Allow to cool for a few minutes then remove the cake from the tin and place on a wire rack to cool completely.
For the topping, place the cashew nuts, dates and lemon into a blender/food processor and mix until completely smooth and lump free. Transfer the cream to a bowl and place in the fridge for 1 hour.
For the glazed nuts, place the maple syrup and walnuts in a pan over a low heat mixing continuously for 5 minutes. Place the walnuts on a greaseproof paper and leave to completely cool.
Spread the cashew cream on top of the cake and then decorate with the glazed walnuts and enjoy.
Store the cake in the fridge for up to 4 days.