The Best Vegan Carrot Cake You'll Ever Try
Sweet cinnamon and warming nutmeg infuse this incredibly moist and sumptuous cake. It is packed full of flavour and is topped off with a light and silky frosting... made of tofu!
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Serves: 8
Calories: 888kcal
Ingredients
Carrot Cake:
- 300 g coconut sugar
- 275 g coconut oil (melted)
- 30 g flax meal (mixed with 8 tbsp water and left for 2 mins to form a flax egg)
- 1 tsp vanilla extract
- 250 g self raising flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- ½ tsp salt
- 300 g finely grated carrot
- 120 g sultanas (soaked in orange juice for 1 hour)
- 120 g toasted pecans (roughly chopped (2/3 for the cake, 1/3 for the topping))
- 50 g desiccated coconut
- zest of 2 oranges (1 for the cake, 1 for the topping)
Tofu Frosting:
- 350 g silken tofu (drained and patted dry (*see note))
- 30 g maple syrup
- 50 g coconut oil (melted)
- 1 tsp vanilla extract
- 75 g icing sugar
- zest of 1 orange
- ½ tsp cinnamon
Instructions
Making the cake:
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
- Grease and line a 20cm round or rectangular, deep, loose bottomed cake tin.
- In a large mixing bowl, mix together the sugar, oil, flax eggs and vanilla extract.300 g coconut sugar, 275 g coconut oil, 30 g flax meal, 1 tsp vanilla extract
- Into the same bowl, sift the flour, baking powder, spices and salt. Fold gently into the rest of the mixture.250 g self raising flour, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp salt
- Add the grated carrot, sultanas (minus the orange juice), 2/3 of the pecans, coconut and the zest of one of the oranges. Mix thoroughly.300 g finely grated carrot, 120 g sultanas, 120 g toasted pecans, 50 g desiccated coconut, zest of 2 oranges
- Transfer your mixture to your cake tin and bake for 50 minutes. Don’t open the oven during cooking as this could cause the cake to sink.
- Once the cake has been baking for 50 minutes, test to see if it is cooked through by sticking a knife or skewer into the centre; if it comes out clean then it should be ready.
- Once the cake is cooked, cool it in the tin for 20 minutes before transferring it to a cooling rack. Make sure it is fully cooled before attempting to ice it (it can take an hour or two to cool fully).
Making the tofu frosting:
- Add all of the icing ingredients into a blender or food processor and blend until smooth.350 g silken tofu, 30 g maple syrup, 50 g coconut oil, 1 tsp vanilla extract, 75 g icing sugar, zest of 1 orange, 1/2 tsp cinnamon
- Chill the mixture for 1 hour in the refrigerator before icing your cake.
Finishing off the cake:
- Once the cake is fully cooled, smooth the frosting onto the top and sprinkle with the remaining chopped pecans and orange zest.
- Store in a cool place.
Video
Notes
Vegan / Dairy Free / Egg Free
* You want to remove as much moisture as possible from the silken tofu. You can lightly press the tofu by wrapping it in a couple of layers of kitchen towel and placing it between two chopping boards. Alternatively drain it and pat it dry with kitchen towel.
Recipe inspired by: New York, USA
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 888kcal | Carbohydrates: 90g | Protein: 9g | Fat: 59g | Saturated Fat: 40g | Sodium: 363mg | Fiber: 6g | Sugar: 49g | Net Carbohydrates: 84g
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