Who doesn’t love a finely baked cake no matter where it originated from? Carrot contains antioxidant properties in all its forms. So, it could meet your dessert craving and nutrition need all at once. It’s not easy to fulfill the carrot cake yearning when for a vegan. It’s easy to prepare the carrot cake and delicious to eat.
This week CafeOn queued up this easy and quick vegan Carrot Cake recipe for you to make at home within no time.
Ingredients
- 3 large eggs, (slightly beaten)
- 140g grated carrot (3 medium)
- 175g light sugar (muscovado)
- 175g self-rising flour
- 175ml sunflower oil
- 1 tsp bicarbonate of soda
- 1 tsp grounded cinnamon
- ½ tsp grated nutmeg (fresh)
- 1 large orange (zest)
- 100g raisins
For the frosting
- 175g icing sugar
- 1½-2 tbsp orange juice
Method
- Take eggs in a bowl and beat lightly. Tip the sugar, sunflower oil and eggs into a big mixing bowl.
- Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg together into a bowl.
- After that mix everything with the other mixture till it become soft and almost runny.
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Pour the mixture into the prepared tin and bake for 40-45 mins.
- Bake until it feels firm and springy when you press it in the center.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack.
Frosting method
- Beat the icing sugar and orange juice into a small bowl until smooth.
- Do the icing about as single cream.
- Put the cake on a serving plate and boldly drizzle the icing back and forth.
- Use diagonal lines over the top, letting it drip down the sides.
For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.
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