This vegan carrot cake is moist and sweet with a very warming and zesty flavour. Topped with smooth coconut frosting this cake ups your omega-3 intake with the flaxseeds in it. You may also want to try this vegan
raw carrot halwa with coconut milk.Ingredients To be mixed together:
- 2 cups spelt flour
- 1 tsp baking powder
- 1 tsp sodium bicarbonate
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1/2 cup melted coconut oil
- 1 cup almond milk
- 2 tbsp flaxseeds mixed with 1/3rd cup water
- 3/4th cup agave nectar
Other ingredients:
- 1 tsp vanilla extract
- 1tsp apple cider vinegar
- 2 cups grated carrots
- 1/2 cup chopped walnuts
For decorations:
- 3 heaped tablespoon ground almonds
- 1 drop of natural orange food dye
- Rosemary or parsely leaves
For the frosting:
- 1 and 1/2 cup ground almonds
- Coconut cream from a can of chilled coconut milk
- 1 tsp vanilla extract
- 2 tbsp orange juice
Method
- Combine all the ingredients to be mixed together and stir well.
- Then add 1tsp vanilla extract and 1 tsp apple cider vinegar and stir to combine.
- Then add 2 cups grated carrots and 1/2 cup chopped walnuts to the mixture and mix until combined well.
- Then transfer the mixture to two cake tins that are greased and lined.
- Smooth the tops of the cake mixture and bake for 35 degrees and 180-degree centigrade.
- Mix the almonds and food dye, bake it and roll into sausage shapes. Taper the ends to form carrot shapes. Dip a knife in the cocoa powder and use it to draw lines on the carrot shapes. Then use the parsley leaves to make the carrot tops.
- Blend all the ingredients in a blender.
- When the cakes have cooled, frost the first layer and carefully place the second layer on top of the first.
- Then frost the top of the cake and add the carrot shapes.
Image & Video Source: Wallflower Kitchen/YouTube
