A few days ago I had a carrot cake in a pretty cafè and the smell of the cinnamon with the sweetness of the glace icing reminded me of Christmas straight away. So I decided to bake one myself, and to make it vegan! And I swear it came out as good as the original one.
Plus, as all my recipes are, is super quick and super easy to prepare. The glace makes it fancy, perfect for a dinner with friends, but you can enjoy also the simple version for breakfast or for afternoon tea. It fits very well also in the kid’s lunch box, and I promise they will love it. So, let’s go see the recipe!
For the Cake
Ingredients:
250g all purpose flour
250g raw cane sugar
250g grated carrots
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon nutmeg
120ml coconut oil
1 teaspoon vanilla extract
2 vegan eggs
A handful of crushed walnuts
Method:
Grate the carrots and mix them with all the ingredients, keeping the baking powder and the walnuts for last. Let the mixture sit for a couple of minutes so the carrots will release the water. Mix again and if you fund the mixture is too dry add a bit of almond or coconut milk. Pour into a baking tray and bake at 180°C for 30-35 minutes.
For the Frosting:
Ingredients:
100 g raw cashew
50ml non-dairy milk
20 g coconut oil
1 teaspoon vanilla extract
2 tablespoon lemon juice
2 tablespoon rice malt syrup (or maple syrup or molasses or agave, etc.)
Method:
Soak the cashew in boiling water for a couple of hours, rinse and dry well. Blend the cashew with the other ingredients in a high speed blender until you get a smooth texture. Refrigerate for 30 minutes before use it on the cake.
