Nutty Carrot Cake

Bake a nutty carrot cake

https://www.cutoutandkeep.net/projects/nutty-carrot-cake • Posted by Margaux M.

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! :)

You will need

Cake
½ cup Cannelini Beans 2 x Vegan Egg (I used the Orgran brand) 1 x finely grated Carrot ½ cup Granulated Sugar 2 tsp Vanilla Extract 1 tbsp Tahini ½ cup Soy Milk 1 tbsp Apple cider vinegar ¾ tbsp Blackstrap Molasses ¾ cup Oat Flour ½ cup Buckwheat Flour 2 tsp Baking Soda 1 tsp Baking Powder
Frosting (from the Vegan8)
½ cup Mashed Sweet Potato cooked 1 cup Soy Milk 1 tsp ground Cinnamon ½ cup Powdered Sugar (add more to taste) 1 tsp Vanilla Extract
Garnish
½ cup Pecan Nuts crushed 1 tbsp unsweetened Applesauce 1 tbsp Agave Syrup 1 tsp Allspice

Project Budget

Time

Difficulty

Description

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! :)

Instructions

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.

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.

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!!

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.

5. Blend together your frosting ingredients in a food processor. Once the cake has cooled spread your frosting over.

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.