Captivating Carrot Cake
The lovely Ellie from Kind State of Mind came into our kitchen & helped us make this mega carrot cake. It was really, REALLY tasty.
Servings
Ingredients
For the cake
<item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>2 tsp baking soda<item-todo-done><item-todo-done>2 tsp cinnamon<item-todo-done><item-todo-done>2 tsp nutmeg<item-todo-done><item-todo-done>1 tsp ginger<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>320g brown sugar<item-todo-done><item-todo-done>2 tbsp ground flaxseed<item-todo-done><item-todo-done>6 tbsp warm water<item-todo-done><item-todo-done>120ml soy milk<item-todo-done><item-todo-done>250g carrots - grated<item-todo-done><item-todo-done>120ml olive oil<item-todo-done><item-todo-done>100g sultanas<item-todo-done><item-todo-done>240 plain flour<item-todo-done><item-todo-done> salt<item-todo-done>
For the icing
<item-todo-done>1 tbsp vanilla extract<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>75 plant-based butter<item-todo-done><item-todo-done>450 icing sugar<item-todo-done>
For decorating
<item-todo-done> lemon zest<item-todo-done><item-todo-done> walnuts<item-todo-done>
Ingredients
For the cake
<item-todo-done>4 tsp baking powder<item-todo-done><item-todo-done>4 tsp baking soda<item-todo-done><item-todo-done>4 tsp cinnamon<item-todo-done><item-todo-done>4 tsp nutmeg<item-todo-done><item-todo-done>2 tsp ginger<item-todo-done><item-todo-done>4 tsp vanilla extract<item-todo-done><item-todo-done>2 tbsp apple cider vinegar<item-todo-done><item-todo-done>640g brown sugar<item-todo-done><item-todo-done>4 tbsp ground flaxseed<item-todo-done><item-todo-done>12 tbsp warm water<item-todo-done><item-todo-done>240ml soy milk<item-todo-done><item-todo-done>500g carrots - grated<item-todo-done><item-todo-done>240ml olive oil<item-todo-done><item-todo-done>200g sultanas<item-todo-done><item-todo-done>480 plain flour<item-todo-done><item-todo-done> salt<item-todo-done>
For the icing
<item-todo-done>2 tbsp vanilla extract<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>150 plant-based butter<item-todo-done><item-todo-done>900 icing sugar<item-todo-done>
For decorating
<item-todo-done> lemon zest<item-todo-done><item-todo-done> walnuts<item-todo-done>
Before you start
Preheat oven to 180°C l 20 cm greased cake tin l Hand blender l Food processor
Make the cake mixture
- Form a flaxseed paste binder, as an egg alternative, by adding 6 tbsp of warm water to 2 tbsp of ground flaxseed, and mix it together until you have a paste
- Put all the cake ingredients (apart from the sultanas & crated carrot) into a food processor & whizz them up into a paste
- Pour the paste into a bowl, add the sultanas & carrot & mix it all together with a wooden spoon
Bake the cake
- Pour the mixture into a cake tin
- Bake for 30-35 minutes, and a skewer comes out clean
Meanwhile, make the icing
- Pour the icing ingredients into a bowl & mix it together until it turns into a thick cream
- Use an electric hand blender to finish off the icing
Finish and serve
- Take the cake out of the oven & let it rest until it's completely cool (the cake needs to be cool in order to ice it properly)
- Ice the cake
- Decorate the cake with walnuts & lemon zest