Monday, 23 March 2020

Carrot Cake

Make this super easy carrot cake at home - perfect for Easter and Spring time!



The obsession with carrot cake only ever becomes greater doesn't it. For me, mine has to be full of walnuts and sultanas whilst for others just a plain carroty sponge will suffice. Whatever your pleasure, it wouldn't be anything without the cream cheese icing now would it. Gosh that icing is so dreamy and creamy! This recipe has more ingredients than my other cakes but feel free to omit the walnuts and sultanas or swap for different dried fruit.

Check out my other cake recipes for more inspiration!

Mocha Layer Cake
Lemon and Coconut Layer Cake
German Chocolate Cake




Recipe

Prep: 15-20 minutes
Cook: 35-40 minutes
Serves: 8-10

Makes x2 8 inch cake layers


Ingredients

270g Grated carrots
400g Self-raising flour
240g Light brown sugar
400ml Soya milk + 1 tbsp Apple Cider Vinegar
160ml Vegetable oil
2tsp Baking soda
1 Orange - juice + zest
135g Walnuts chopped optional
13g Sultanas optional
2tsp Cinnamon
½ tsp Nutmeg
Pinch of salt
Icing
x2 container Violife Cream Cheese
150g Vegan butter
300g-500g Icing sugar
Chopped walnuts to top optional 



Method

✿Preheat your oven to 180℃ and grease and line x2 8 inch cake tins with baking paper.
✿Have your carrots grated and walnuts (if using) chopped and ready. 
✿In a bowl, mix together the soya milk and ACV and leave to curdle to create a 'buttermilk'. 
✿In a large mixing bowl, mix together the flour, sugar, spices and baking soda. Add the carrots and orange zest and mix. 
✿Create a well/hole in the middle of the dry ingredients and add the 'buttermilk', oil and orange juice and stir to combine.
✿Gently fold in the walnuts and sultanas and then pour the batter evenly into the cake tins. Bake for about 35-40 minutes or until a knife inserted comes out clean.
✿Meanwhile make the icing.
✿In a large bowl using an electric whisk, beat the butter until smooth and creamy. Add the cream cheese and continue to beat until mixed together.
✿Gradually add the icing sugar and keep adding till you reach desired sweetness.You should have a thick spreadable mixture. 
✿Once the cakes have cooled completely, spread or pipe the cream cheese on one layer then top with the second layer and spread more on top. I topped mine with walnuts for added crunch. Keep refrigerated until ready to serve. Enjoy!


Christina 
xx

Share:

No comments

Post a comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig