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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! :)

Posted by Margaux M. Published See Margaux M.'s 7 projects »
  • 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.

  • 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.

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