Easter Carrot Cake
Bake a simple and stunning vegan carrot cake with vegan cream cheese frosting for an afternoon tea or mid-morning treat this Easter.
Total Time: 50 minutes
Servings: 6
Total Time: 50 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the icing:
- 0.33333333333333 0.33333333333333 packs Violife Creamy Original
- 16.666666666667 16.666666666667 g coconut flakes
- 10 10 ml oat milk
- 0.33333333333333 0.33333333333333 tsp lemon juice
- For the cake:
- 41.666666666667 41.666666666667 ml jar of coconut oil, melted
- 50 50 g light brown sugar
- 0.25 0.25 tsp vanilla essence
- 35 35 ml oat milk
- 70 70 g plain flour
- 0.25 0.25 tsp baking powder
- 0.25 0.25 tsp bicarbonate soda
- 0.16666666666667 0.16666666666667 tsp ground cinnamon
- 0.16666666666667 0.16666666666667 tsp ground ginger
- 0.041666666666667 0.041666666666667 tsp ground nutmeg
- 0.16666666666667 0.16666666666667 orange, zest only
- 0.66666666666667 0.66666666666667 medium carrots, grated
- To decorate:
- Edible flowers
- Baked coconut flakes
Method
-
Heat the oven to 180°C and grease 2x 20cm cake tins with coconut oil and line the base with baking paper.
-
Whisk together the oil and sugar, then add the vanilla essence and oat milk.
-
Combine the flour, baking powder, soda, spices and orange zest in a separate bowl before adding the dry mixture to the wet mixture and stir well. Stir in the grated carrot.
-
Divide the mixture between the tins and bake in the oven for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Then take out and let cool completely.
-
To make the icing, mix all of the icing ingredients together in a mixer until you have a fluffy frosting.
-
Once cooled, spread half the icing on top of one of the cakes and then place the other cake on top.
-
Decorate the topping of the cake with the rest of the icing and sprinkle with coconut flakes and edible flowers.
