I’ve recently created a YouTube account where I’ll be sharing some recipe videos! You can go check it out here!
My second video is for this delicious carrot cake, scroll down to watch or click here to view it on YouTube. This cake is vegan, refined sugar-free and uses all-natural ingredients right down to the decorations. Plus it’s just so cute.
Vegan Carrot Cake
For the carrot cake
- 300 g / 2 cups spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice or pumpkin pie spice mix
- 120 ml / 1/2 cup melted coconut oil
- 240 ml / 1 cup almond milk
- 2 tbsp flaxseed mixed with 80ml / 1/3 cup water
- 175 ml / 3/4 cup agave nectar
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 300 g / 2 cups grated carrots
- 65 g / 1/2 cup chopped walnuts
For the almond & orange frosting
- 150 g / 1 1/2 cups ground almonds
- Coconut cream from 1 can chilled coconut milk simply scoop the fat from the top of the can
- 60 ml / 1/4 cup agave nectar
- 1 tsp vanilla extract
- 2 tbsp orange juice
For the marzipan carrot decorations
- 3 heaped tbsp ground almonds
- 1 tbsp agave nectar
- A drop of vegan orange food dye I found one from Asda, of all places!
- 2 tbsp cocoa powder
- Rosemary or parsley leaves
To make the cake
Preheat the oven to 180C / 350F. Line two 8-inch cake tins with greaseproof paper and grease the sides.
In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.
Add the coconut oil, almond milk, flaxseed mixture, agave, vanilla and vinegar. Stir to combine.
Lastly, stir in the carrots and walnuts.
Transfer the mixture to the cake tins and bake for approximately 35 minutes or until a cake tester / skewer inserted into the centre of the cake comes out clean.
Leave to cool completely before decorating.
To make the frosting
Mix all the ingredients together until you have a thick, smooth frosting. If it's too soft or watery, add more almonds.
To make the marzipan decorations
Mix the ground almonds, agave and food dye together in a food processor until it's completely combined and creates a dough. When you press the mixture it should stay in place. If it's too dry, add more agave and if it's too wet, add more almonds.
Take a small piece of the marzipan and roll into a sausage shape then taper the ends to create a carrot shape.
Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).
Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.
Once the cakes have cooled, frost the top of one of the cake layers and place the other one on top. Frost the top of the cake and top with the marzipan carrots! Enjoy. Best kept refrigerated to keep the frosting "set".