This Vegan Carrot Cake is sweet, moist and delicious - accompanied by a delightfully light and creamy Vanilla Sauce. With more protein than regular carrot cake it makes an indulgent accompaniment to your 11 o'clock tea break, or a fabulous dessert. Using super wholesome rye flour and coconut palm sugar (low GI), this carrot cake is a top choice for those looking for healthy pudding recipes.
Equipment
- Teaspoon
- Tablespoon
- Whisk
- Mixing Bowl
- 8-9 inch Cake Tin
- Food Processor
- Oven
- Wire Rack
Ingredients
Carrot cake
- 4 x medium peeled Carrots
- 1 ½ x cups (225g) Raisins or Dried Mixed Fruit
- 1 ¼ x cups (175g) Plain Flour
- 1 ½ x cups (200g) Rye Flour
- 1 x tsp Bicarbonate of Soda
- 2 ½ x tsp Baking Powder
- ½ x tsp Sea Salt
- 3 x tsp Mixed Spice
- zest of 1 Orange
- ⅓ x cup (85ml) Rapeseed Oil (or other vegetable oil)
- 1 x cup (250 ml) Carrot Juice
Yoghurt topping
- 1 x cup (250 ml) plain Dairy Free Yoghurt
Method
- Grease and line a 8-9 inch round cake tin and preheat the oven to 180ºC/350ºF.
- Add the carrots to a food processor and pulse to a coarse meal. Add the dried fruit and pulse a few times to crunch up with the carrots.
- In a large bowl, whisk together the flours, bicarbonate of soda, baking powder, spices, zest and sugar then stir in the grated carrot and raisins.
- Add the oil, carrot juice and soaked chia mixture to the bowl and fold through until well combined and at a dropping consistency.
- Pour the cake batter into the tin and bake for 40-50 minutes or until a skewer inserted comes out free of wet batter. Cover with foil if it is browning too much.
- When cool enough to handle, remove from the tin and leave to cool completely on a wire rack.
- Meanwhile, whisk together the topping ingredients and refrigerate until ready to serve. Pour the topping over each individual slice.
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