This beautiful vegan carrot and walnut cake is for everyone, and with the lent starting tomorrow this could be a great recipe even for non vegans.
I personally haven’t met anyone who doesn’t like carrot and walnut cake, specially if its vegan, free from any eggy smell and have some crunchiness in it.
It tastes divine, specially with this delicious icing that has a subtle hint of coconut and vanilla taste. By the way you can freeze it and use it with other desserts as well.
Also you can always make beautiful sugar decorations for a fancier look or, simply decorate it with grated carrots and walnuts.
Ingredients for carrot and walnut cake
– 3 cups all-purpose flour
– 2 cups grated carrots (half fine half coarse)
– 1 cup chopped walnuts
– 1 1/2 cups brown sugar (you can also replace it with maple syrup)
– 1/2 cup vegetable oil
– 2 tbsp flaxseggs
– 1 cup plant-based milk
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1/2 tsp salt
– 2 teaspoon vanilla extract
– 1 tbsp apple cider vinegar
Cashew and coconut cream icing 🥥🥥
– 100 grams cashew nuts (soaked in luke warm water for 20 minutes)
– 5 tbsp frozen coconut milk (over 85% fat)
– 150g icing sugar
– 2 tsp vanilla extract or powder
Mix the above mentioned ingredients in a blender until it becomes creamy and place it in a fridge so the texture stays hard and creamy.
You can also keep it in a refrigerator and use it up to 5 days or keep in the freezer for up to 2 months.
Instructions:
Preheat the oven to 180°C, take 2 round cake pans and oil them well.
Sift the all purpose flour into a large mixing bowl and add the baking powder, baking soda, salt, cinnamon, brown sugar and mix well to combine.
Now, it’s time for the wet ingredients. Slowly add the vegan milk which preferably should be room temperature (don’t use cold milk) vegetable oil, the rest of the wet ingredients and slowly whisk.
Add the carrots and walnuts at this stage and mix well, but do not over mix it. Pour the batter into the prepared cake pans and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes, then transfer the cake to a wire rack to cool completely.
While the cake is cooling, get the icing out of the fridge and on the already cooled cake, spread the icing on every layer and over the top and sides of the cake. You can decorate the cake with additional chopped walnuts and carrots or make some sugar decoration for a fancier look and enjoy every bite of it.