Description
This vegan carrot cake is moist and has a lovely spiced flavour which is offset by the sweetness of the vegan cream cheese icing. The chopped walnuts provide a nice bit of texture and work really well with the flavour of the cake and icing. This is definitely one of those bakes that people would not guess is vegan.
Ingredients
Units
Scale
- 320 g plain flour
- 220 g soft brown sugar
- 200 g caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 110 g coconut oil
- 200 ml non dairy milk
- 1 banana (mashed)
- 1 Tbsp vanilla extract
- 400 g grated carrot (About 3 large carrots)
- 120 g chopped walnuts
For the vegan cream cheese icing
- 200 g plant based butter
- 1 tsp vanilla extract
- 250 g vegan cream cheese
- 400 g icing sugar
Instructions
To make the cake
- Pre-heat the oven to 180°C and grease and line two 8 inch cake tins.
- Put all of the dry ingredients into a large bowl and mix to combine.
- Add the milk, coconut oil and vanilla extract and stir through.
- Stir through half of the chopped walnuts, the mashed banana and grated carrot.
- Divide the mixture between two eight inch cake tins.
- Bake in the oven for 30 minutes, or until a skewer comes out clean.
- Leave to cool in their tins on a wire rack. Make sure they are fully cool before icing.
To make the vegan cream cheese icing
- Use an electric beater to beat the butter and vegan cream cheese together until smooth.
- Add the vanilla extract and mix through.
- Sieve the icing sugar to remove any lumps and slowly add it to the butter and cream cheese mixture until combined. Add more or less icing sugar depending upon the consistency of icing that you want.
- Spread a layer of icing on the bottom cake layer and sandwich the top cake layer on.
- Cover the top and sides with a thin layer of icing and place the cake in the fridge for 30 minutes. This is called a crumb coat.
- Remove and apply another thicker layer of icing over the top and sides.
- Press the remainder of the chopped walnuts into the top and sides of the cake to decorate.
