I won’t say much about this cake, other than that it’s heavenly, moist, delicious, scrumptious, awesome, unique, more-ish, and lots more. I made this last week. I fancied a carrot cake, but I wanted to put a load more oomph into it. Quite SUB-LIME in every sense of the word was the result ! Please treat yourself to this magnificent tasting cake and then let me know what your taste buds have to say for themselves !
INGREDIENTS
- 1¼ cups plain white unbleached flour
- 1 cup brown wholemeal flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp mixed spice
- 1 cup light brown soft cane sugar
- 3 tsp Orgran (or other egg substitute, equivalent to 3 eggs). Mix into a paste according to the instructions – in the case of Orgran, mix 3 tsp with 6 tbsps water into a paste in a large cup.
- 1 cup canola oil
- 1½ tsp vanilla essence
- 1 heaped tbsp freshly grated ginger
- 2 cups of freshly grated carrots (make sure they are sweet)
- 1 cup desiccated coconuts
- ½ cup golden raisins
- 1 cup crushed walnuts
METHOD
Preheat your oven to 175% (350 F). Now mix the dried ingredients except for the sugar (salt, flour, baking powder, baking soda, baking powder, desiccated coconut, cinnamon & mixed spice) in a medium sized plastic bowl.
Next, having already prepared the egg replacer paste, place it in a separate bowl with half the sugar and the vanilla essence, and begin whisking with and electric whisk. Then add in half the oil, continue to whisk for a few moments, and then add the rest of the sugar and oil, and continue whisking until you have a nice smooth, thick batter.
Add in the dried ingredients and whisk again. Finally add the grated carrot, ginger, sultanas and nuts. Whisk for a further minute, and then turn into a greased tin (preferably lined with grease-proof paper), and place in the hot oven for ¾ hour, making sure that when you insert a toothpick in the cake, it comes out clean.
FOR THE MAGICAL FROSTING
Ingredients :
- 2 tubs (225 grams/8oz each) Tofutti (or other vegan cream cheese equivalent)
- ¼ cup agave syrup
- 4 tbsps icing sugar (powdered sugar)
- 1 heaped teaspoon set coconut oil (I used biona organic)
- ½ a fresh lime, squeezed
Method :
To make the frosting, whip the Tofutti cream cheese for a few seconds, then add in the agave syrup, coconut oil, icing sugar and lime juice, and continue beating until smooth and slightly fluffy (don’t over-process). Spoon into a glass bowl and refrigerate for an hour or so, and only frost the cake once it has totally cooled down. Decorate the cake whichever way you fancy – however the zest of your lime would be apt. Oh heavens, so sweet, enjoy !!!
Dessert plate supplied by EVTHOKIA http://www.evthokia.co.uk/
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Can’t wait to try this! YUM! Almost ate my computer page! lol! Much love to the author and prima chef! Love, Linda XO
Linda, thanks so much for the wonderful words – hope you have some computer left to read this (LOL) ! Let me know how it goes as and when. Best to you always !!!
Carrot cake is my all-time favourite, and ginger one my fave spices. Great combo. I’ve come across is in soups, so well done for thinking of putting in a cake together. Can’t wait to make this. PS, love the plate too! I am a dessert aficionado and could do with some of those bite-out plates! Where do you get them?
This was so good! I used a lot more walnuts because I like them a lot and i couldn’t find coconut oil, but I used coconut extract because that’s all I had and it still came out great!
Thanks so much 🙂
This looks so good. My favorite cake has always been carrot cake and now I can make it vegan…..Thank you Miriam!
Thanks Liz, hope you enjoy it as much as we did. Where did I get this plate from ? Here is the link http://www.evthokia.co.uk/ it is my genius niece in the UK who has designed this along with many other stunning works – you can purchase online if you wish !
Hi Valarie, sounds good to me, and I have to agree with you about the walnuts, as I too add more since I am a ‘nut lover’ – glad you enjoyed it ! Cheers !
Diane Hi, it sure tastes delicious, and it’s as great as a non-vegan carrot cake without any animal ingredients it makes for a totally cholesterol free cake that is both delicious and animal friendly ! Cheers to you !
ho i’m going to try this one, it looks delicious!!!
Today at work everyone shared a carrot cake… everyone but me that is… Friday it was Pizza… This is usually the case, they eat together… I eat something else. I am definitely making this cake! I can’t wait!!!! Thanks for perfectly timed sharing of this recipe!
DROOOOOOOOOOL! 🙂 Please make sure I get these mouthwatering delectables in my email inbx!!!Thank you Miriam your creations are inspiring! xx
Hi there and hope that you enjoy it !
Betty Hi and thanks for that, yes, I do hope that you enjoy it, and if you are sharing it, that everybody enjoys it – glad the timing was right, let me know how it goes !
Jen Hi there, thanks for that, it is indeed a delicious cake and hope you enjoy all my recipes, and I look forward to your comments. Check in every week and see if there is anything new (which there usually is) it’ll be posted as the most recent one with pic at the top, so I don’t think you will miss anything – meantime be sure to join my mouthwatering vegan recipe f/b page, as I post them there too. Best, Miriam.
Hi! What is the mixed spice in your ingredients? How much of each is it? I don’t usually bake so don’t know. Thanks!
Hi Ann, here is the link to what ‘mixed spice’ is – hope this helps. It’s actually usually sold as ‘mixed spice’ just ask at your supermarket or other food store – meantime the ingredients are listed on this link. http://en.wikipedia.org/wiki/Mixed_spice Cheers !
carrot cake is also one of my favorites! i am not sure, though, which kind is the “brown wholemeal flour”. Would it be the same if I used whole wheat king arthur? or which brand would you suggest that i bought?
Also, for the egg replacer, could ground flax seed work?
and lastly, “dissecated coconut” would be the shredded kind, I assume?
thank you so much!
Antonella Hi there and thanks for your comment. Brown flour is wholemeal flour and here is a link with a little info for you http://www.bbc.co.uk/food/wholemeal_flour hope this helps. Meantime, to answer your other questions, you can try flaxseed if you wish, I often use Organ http://www.orgran.com/products/174/ (it’s called no egg), I have not tried it with flaxseed I’m afraid, but I know that flaxseed has been used in many cakes before. Finally, the coconut used is the one that looks grated – small thin shreds, here is a link to show you http://www.buzzle.com/articles/desiccated-coconut.html – let me know how it goes. Best.
Me: “Have some carrot cake!”
Son:”Jaqq, bleq….!”
After eating first piece:
Son: “May I have some more!”
Well done! A scrumptious cake! Enjoyed by all the family!
Hi there Sandra and welcome to my site – thanks for dropping by with your very interesting comment – so glad your son enjoyed it so much and asked for seconds – it’s always a good sign when that happens – and hope you enjoy my other recipes too (in the category section there is plenty to choose from). I look forward to your future comments on my blog – Cheers to you in the meantime.
Hi Miriam,
I’m going to make this tonight or tomorrow (Easter). Someone asked about the flour, egg replacer, and coconut. It looks like Orgran is like Ener-G Egg replacer in the states; a powder like substance that is mixed with water and used specifically for baking. The dessicated coconut looks like our shredded coconut, which is available unsweetened in health food stores, but is usually sweetened if bought in a regular grocery store. And whole meal in Britain is interchangeable as far as I can tell with whole wheat here. I know you are in Malta, but your vocabulary sounds very much like Britain, so I’m thinking things are similar? Will let you know how it turns out. Looks yummy! Thanks again for another great looking recipe. I wish I had your talent for just going in the kitchen, and throwing a bunch of goodies together and coming out with a gourmet meal.
Carla Hi there and welcome here. This is one of my older recipes, since this time my ingredients names have improved and are more accessible to the US and Canadian market – I have myself learnt much in this area and realize that I had to research the equivalents. In fact have had to do so for my forthcoming book. Meantime hope all goes well and you have the substitutes spot on. Thanks for your wonderful feedback here too. Best wishes to you and yours.
Hello Miriam, I would like to make this cake today. Would it be ok if I substituted the brown wholemeal flour with brown rice flour? Also, I would like to use agave syrup instead of the brown sugar. Should I just keep adding until it tastes sweet?
Kind regards,
Heidi
I made this cake for my fiance’s birthday the other day. We became vegan about 6 months ago and he had really been craving carrot cake. This was so delicious and amazing!! I am from Canada so I interpreted the ingredients and it all worked out. I used pumpkin spice as we don’t have mixed spice, and unsweetened dried shredded coconut. I added about 1/2 tsp of sea salt, as the direction mention salt but it is not listed on the ingredients. Anyhow, thank you for helping me make a great cake for my (almost) husband’s birthday – he even brought it in to work to share and all the men devoured it!! And these are men who eat all the fast food and meat they can get a hold of 🙂
Ashley Hi there and thanks for dropping by here with your comment. I am delighted to hear how well and far this cake went – kudos to you for sharing it with non-vegans that devoured it, how wonderful ! Look forward to your future comments here too, meantime best and cheers !
Thankyou for this brilliant recipe. It was a bit hit with friends last Saturday night!!
Sofia Hi there and welcome here. Many thanks for dropping by here with your comment. I am delighted that you and your friends enjoyed this ! I look forward to your future comments on my blog, meantime best wishes your way !
Hi Miriam!
Yesterday, I made this cake and woooowwwww!!!! It was so so so good!! All my friends (vegans and not vegans too) enjoyed it!
But just one question: I am a beginner in the kitchen and I don’t know where I made the mistake… while cooking, I had to add a cup of soya milk, because, when I made the mix, the batter was really thick and dry, never becoming smooth. But, well, the result was delicious too! A moist and tasty cake! I cooked it with no-egg from Orgran, and the only ingredient I didn’t use it was the mixed spice, because I don’t find it here in Spain…
Many thanks for posting this recipe and this blog. Since now, this is my favorite cake! 🙂
Anna Hi there and welcome here to my blog. I am delighted that you have dropped by here with your comment and feedback. Glad this is your favourite cake. I wouldn’t worry too much about the pre-cooked texture once the end product result was to your satisfaction, and it seems also the case with your non-vegan friends – that’s awesome. If you love chocolate don’t miss out on my Chocoholic’s Cheesecake and the Red Velvet Chocolate cake of mine (very easy to make and a winner). Best wishes your way in the meantime !
This looks delicious, as soon as we finish our apple pie with filo sheets, I’m making this.
Look forward to your feedback as and when. For a denser frosting you will need to add more confectioner’s powder (icing sugar). Cheers !
Carrot cake is my all time favorite dessert so when I saw this recipe come up, I immediately wanted to make it. We had company for dinner and this was dessert! Everyone gave it rave reviews. I look forward to making it again!
Made one of these cakes and it turned out wonderfully! Moist, tasty, sweet but not to sweet and nutritious! Thanks for this wonderful recipe!
So glad to hear Margrietje !