Carrot Cake is a classic that holds a soft spot in my heart. The combination of sweetness and delicate fudgy flavours with a delicious Cream Cheese Frosting make this a superb cake for any occasion.
Fun fact, the popularity of carrot cake was revived in Great Britain because of rationing during the Second World War. Since then it’s been a favourite for many. I can’t say I blame them.
The original recipe is by a lovely lady at ‘Eggless Cooking’ who made this cake for her son’s birthday. You can find the recipe here. The recipe has been tweaked and adjusted to my own liking.
Carrot Cake with Cream Cheese Frosting
- 3 Medium Carrots
- 100 g White Sugar
- 100 g Dark Brown Sugar
- 1 tsp Vanilla Essence
- 180 ml Plant-Based Milk I used Almond
- 160 ml Coconut Oil or Vegetable Oil
- 290 g Plain Flour Oat flour would also work
- 1 1/2 tsp Baking Powder
- Pinch of Salt
- 70 g Walnuts or Pecans
- 2/3 tsp Cinnamon Optional
- Pinch of Nutmeg and Allspice Optional
Cream Cheese Icing
- 200 g Icing Sugar Add more as required
- 75 g Plant-Based Margerine I used Flora
- 120 g Plant-Based Soft Cheese I used Violife
- 2 tsp Vanilla Essence
- 2 tsp Lemon Juice Freshly Squeezed
Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
Fold your dry mixture into the wet mixture until thoroughly combined.
Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
Cook for 25-30 minutes or until a toothpick comes out clean.
Once cooked, cool for 1 hour at room temperature.
For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.
Please be advised, calories are estimates and your ingredients may vary from mine.
For more recipes like this visit www.wallyjay.com