This is definitely the best carrot cake I have ever made – not visually, but as far as taste is concerned. We couldn’t stop indulging, one bite after another and well, it was so addictive. I really am totally chuffed by the result. So, go make, bake, shake and enjoy because you will love this treat.
Make your frosting first.
INGREDIENTS FOR FROSTING
150g vegan cream cheese, pre-chilled (I used Tofutti)
4 Tbsp (60 ml) refined coconut oil
200g icing sugar (confectioner’s sugar) – sift first
a few drops of vanilla essence
METHOD FOR FROSTING
Chill a metal bowl first in the fridge for a couple of hours, then place your ingredients for the frosting and beat lightly – place in the fridge again and go make the cake.
INGREDIENTS FOR CAKE
100g all purpose white flour
100g wholewheat flour
1½ tsp bicarbonate of soda
a pinch of salt
1 tsp ground cinnamon
1 to 2 Tbsp (15ml to 30ml) water
125g vegan dark brown sugar (I make an exception and use sugar for this because nothing can quite match its taste and colour)
2 tsp egg replacer (I used Orgram)
125ml sunflower oil or canola oil
3 medium sized carrots, grated into thin strips
50g desiccated (shredded) coconut
½ cup walnuts, roughly chopped, plus some extra for decorating
METHOD FOR CAKE
Preheat your oven to 180ºC (350ºF), and grease your cake tin – I used a Lamington tin around 8” diameter – then line with greaseproof paper.
Sift your flours, salt, bicarbonate of soda, and cinnamon into a large mixing bowl, then add in the brown sugar, and give it a good stir. Then add the egg replacer, the water and oil, and mix well.
Now add in your grated carrot and desiccated coconut, and stir well, really mixing the ingredients together.
Your cake mix may resemble a big lump at this stage – if so, process in your food processor for around 15 seconds, not longer – this is just to consolidate the ingredients. Now add your walnuts and stir for a few seconds by hand – this is just to consolidate all the ingredients
Decant the mixture into your cake tin, and place in the middle of your oven for around 25 minutes, until the cake is firm to the touch. Test if it’s ready by inserting a skewer in the middle of the cake – when it comes out dry, you’re there.
Leave the cake to cool for an hour or so. Then turn out of tin onto your serving plate, and when it’s cooled down 100%, spread on your icing, decorating with the walnut pieces.
Store in an air tight cake container in the fridge.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010