Category, DifficultyIntermediate

We’ve been threatening to make a carrot cake video for years and today’s the day… We really outdid ourselves haha- three layers of caramelised delicious cake with cream cheese frosting!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

For the base layers:
Dry ingredients
 400 g white flour
 350 g coconut sugar
 400 g finely grated carrot
 100 g roasted walnuts roughly chopped
 1 tsp baking soda
 4 tsp baking powder
 1 tsp ground cinnamon
 1 tsp allspice
Wet ingredients
 6 tbsp ground flax
 18 tbsp water
 350 ml sunflower oil
 2 tsp vanilla extract
For the frosting layers:
 400 ml vegan cream cheese
 200 ml coconut oil
 80 ml maple syrup
For the topping
 A few roasted chopped walnuts to garnish

Instructions
1

Preheat the oven to 180 degrees celsius

2

First for your base layers, mix together your dry ingredients including the grated carrots and chopped walnuts, and then add your wet ingredients and mix all together with clean hands or a spatula and make sure everything is mixed thoroughly

3

Divide the mixture between three 9 inch springform lined cake tins and bake for 20 minutes

4

While the cakes are baking make your frosting

5

Add the vegan cream cheese to a large bowl along with the melted coconut oil and maple syrup

6

Mix together with a fork and to get rid of lumps, melt over a low heat

7

Remove from heat whisk until it becomes a nice thick emulsion

8

Once cakes are fully cooled add the frosting to each layer, making a three tiered cake

9

Scatter a few chopped walnuts on top and serve!

Ingredients

For the base layers:
Dry ingredients
 400 g white flour
 350 g coconut sugar
 400 g finely grated carrot
 100 g roasted walnuts roughly chopped
 1 tsp baking soda
 4 tsp baking powder
 1 tsp ground cinnamon
 1 tsp allspice
Wet ingredients
 6 tbsp ground flax
 18 tbsp water
 350 ml sunflower oil
 2 tsp vanilla extract
For the frosting layers:
 400 ml vegan cream cheese
 200 ml coconut oil
 80 ml maple syrup
For the topping
 A few roasted chopped walnuts to garnish

Directions

Instructions
1

Preheat the oven to 180 degrees celsius

2

First for your base layers, mix together your dry ingredients including the grated carrots and chopped walnuts, and then add your wet ingredients and mix all together with clean hands or a spatula and make sure everything is mixed thoroughly

3

Divide the mixture between three 9 inch springform lined cake tins and bake for 20 minutes

4

While the cakes are baking make your frosting

5

Add the vegan cream cheese to a large bowl along with the melted coconut oil and maple syrup

6

Mix together with a fork and to get rid of lumps, melt over a low heat

7

Remove from heat whisk until it becomes a nice thick emulsion

8

Once cakes are fully cooled add the frosting to each layer, making a three tiered cake

9

Scatter a few chopped walnuts on top and serve!

Ultimate Vegan Carrot Cake

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