Dessertsdeliciouslyella
Carrot Cake
Who can resist a slice of classic carrot cake for an afternoon treat or to celebrate a special occasion? This crowd-pleasing recipe uses coconut yoghurt for a naturally sweet topping — the higher the fat content, the thicker and more suited to frosting it will be.
👥 16 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Spread the walnuts out on a baking tray and place in the oven at 150°C / 130°C fan / 320°F for 12–⏱️ 15 minutes; leave to cool, then roughly chop and set aside. Increase the oven temperature to 180°C / 160°C fan / 350°F. Grease and line a 20 x 20 x 7cm / 8 x 8 x 3” cake tin.
walnuts3.5 oz
2
Place the oil, sugar, vanilla and soya milk into a large bowl; whisk until the sugar begins to dissolve, then add the cinnamon, nutmeg, ginger, milled flaxseed, grated carrots and raisins (if using) and stir to combine.
ground cinnamon2 teaspoonsground nutmeg1 teaspoonground ginger1 teaspooncarrots9 ozraisins1.8 oz
3
In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, until no lumps remain.
baking powder2 teaspoonsbicarbonate of soda1 teaspoon
4
Add the flour mixture into the wet mixture, along with ½ of the walnuts. Stir to combine, being careful not to overmix.
walnuts3.5 oz
5
Pour the mixture into the prepared tin and bake for 40–⏱️ 45 minutes, until risen, dark golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely on a wire rack (tip the cake out of the tin once it’s cool enough to handle).
6
To make the icing, whisk together the coconut yoghurt, maple syrup and vanilla. Spread over the cake and sprinkle over the remaining walnuts.
walnuts3.5 oz
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