Recipe: Easy Vegan Carrot Cake
When we heard that one of our stockists, The Wendy House Nails It, were getting ready to host their Macmillan Cancer Support Coffee Morning, we knew we wanted to get involved. Not only did we donate a couple of fabulous Powder accessories for their raffle, we also got the team together to have our own coffee morning.
And we all know, you can’t have tea and coffee without cake.
With all the colours of autumn surrounding us, we wanted to create something that would be equally seasonal, which is why we decided to go for a Cinnamon and Nutmeg Spiced Carrot Cake. As one of our team is vegan, we based the recipe on one sourced from The Veg Space. Read on to find out how to make our plant-based Cinnamon and Nutmeg Spiced Carrot Cake below – we promise, it’s super simple to make and super tasty to eat!
- 1/2 tsp salt
- 1/2 tsp grated nutmeg
- 2 tsp baking powder
- 1 orange
- 270 g carrots
- For the cake:
- 200 g mix of almonds, flame raisins, golden raisins, pecan nuts and sweetened cranberries
- 400 g self-raising flour (we used wholegrain, to be extra healthy)
- 240 g soft light brown sugar
- 1 tsp ground cinnamon
- 400 ml oat milk
- 160 ml coconut oil
FOR THE ICING
- 3 tbsp oat milk
- 60 g dairy-free margarine
- 440 g icing sugar
- 80 g dairy-free crème fraîche
- 3 tbsp shelled pistachios (optional)
After you’ve collected and measured all the ingredients, the next step is to preheat your oven to 180°C (fan)/350°F/Gas Mark 4. From here, you can grease two 23cm (9 inch) cake tins and line the bottoms with greaseproof paper. A handy tip if you don’t have greaseproof paper available is to lightly dust the cake tins with flower.
Next, it’s time to peel and trim the carrots before grating them into the bowl. Finely chop the almonds and pecan nuts before adding them into the carrots, you can also pop the array of raisins into the bowl too. Grate the zest of the orange, placing most of the peel in the bowl, however, we also kept some aside to mix with the pistachios to decorate with.
You’ll need a second, larger bowl to put the flour, baking powder, sugar, nutmeg, cinnamon and salt into.
As we used coconut oil, we first had to melt it before mixing it in with the oat milk and adding them both to the large bowl with the dry ingredients. Mix until combined and the batter is fairly smooth.
Once this is done, you can then tip in the carrot, nuts, orange zest and raisins and stir until fully combined.
Bang the bowl firmly onto the work surface (this stops the raising agents starting to work too early). Divide the cake mixture between the two tins and bang each tin on the work surface once again, (you will see tiny bubbles come to the surface).
You can then place the tins in the pre-heated oven to bake for around 25-30 minutes, this is until a knife or skewer comes out clean. Leave to cool in the tin for 5 minutes, before turning them both out onto a cooling rack. If you used greaseproof paper, you can remove it at this stage.
A top tip from The Veg Space is, if you have time, to put the cake in an airtight container or tin overnight. This will help the crust become soft, while the cake will become more moist.
Place the icing sugar, margarine and dairy-free crème fraîche into a large bowl and beat together until completely smooth. Add the oat milk one tablespoon at a time until the icing is light and fluffy.
Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this) and spread the remaining icing over the top of the cake. Sprinkle with chopped pistachios and the left-over orange zest if you wish.
We hope you enjoyed baking and eating this cake as much as we did! We would love it if you send or tag us in photos of your own creations!
Ps. We’re all smiles after managing to raise a whopping £175.65 for Macmillan Cancer Support! You see - that’s what happens when you bring people together over coffee and cake for a great cause!
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- Feb 10