About
Bake a nutty carrot cake
This is my absolute favourite carrot cake - and with beans and buckwheat in there it's also pretty healthy to boot! Solidly approved by friends and family, you can't go wrong with this cake! :)
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VeganSprinkles added Nutty Carrot Cake to Easter Party: Vegan Style
25 Feb 04:49
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Lotusburger favorited Nutty Carrot Cake
15 Jan 05:00
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ale_corason favorited Nutty Carrot Cake
29 Dec 06:08
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Sarah E. added Nutty Carrot Cake to To-make list
15 Dec 07:49
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Margaux M. published their project Nutty Carrot Cake
10 Aug 19:37
You Will Need
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Step 1
Preheat to 180C and spray a springform 20-22cm round pan.
Add the apple cider vinegar to the soy milk and let it curdle for a few minutes.
Make your vegan eggs and let them rest for a few minutes. -
Step 2
Blend wet ingredients (except carrot) in a food processor until smooth.
Mix dry ingredients in a large bowl. Add wet ingredients to bowl and mix well.
Fold in carrots. You’re welcome to throw in nuts or 1/2 cup of chopped dates. -
Step 3
Bake for 30-45 minutes until golden brown on top and it bounces back when you poke at it lightly.
Let it cool on a rack in the springform pan. Do not turn off your oven!! -
Step 4
Quickly spray some baking paper/silplat and mix together your garnish ingredients.
Spread the syrup-y nuts across and bake for 10 minutes, stirring once. -
Step 5
Blend together your frosting ingredients in a food processor. Once the cake has cooled spread your frosting over.
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Step 6
Sprinkle your nuts on top of the frosting. Keep the cake in the fridge for chilled yumness, but you can also serve at room temperature if you like.
