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Vegan Carrot Cake Recipe

Alasdair Sim
Tuesday, 7th February 2012

This is a vegan carrot cake recipe to die for. We asked Ali, who runs the Beech Café at the Sustainability Centre, to share his famous cake recipe.

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This is a vegan version of a classic carrot cake that always goes down well in the Beech Café at The Sustainability Centre. There are all sorts of flavours intermingling in the cake, from the tang of the ginger to the zestiness of the simple lemon icing, complementing the earthy sweetness of the carrots. I use maple syrup and caster sugar, but you can skip the sugar if you want and just use maple syrup for a slightly less sweet cake. 

Ingredients:

Cake:
Wholewheat all purpose flour 170g
White All purpose flour 170g
Bicarbonate of soda 1tsp
Baking powder 1tsp
Ground nutmeg ½ tsp (approx)
Cinnamon 1 tsp
Salt ½ tsp
Carrots, grated 2-3 med carrots
Ginger, freshly grated 2 tsp
Raisins ¾ cup
Lemon zest Zest of 1 lemon
Unfiltered apple juice ¾ cup
Sunflower oil ½ cup
Maple Syrup ½ cup
Caster sugar (optional) ½ cup
Walnuts (chopped) 1 cup

Icing:
Lemon zest ½ lemon
Lemon juice ½ lemon
Icing sugar 100g

Method:

Heat the oven to 170ºC and grease and spray the 9” cake tin with groundnut oil and line
the base with baking parchment.

Mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg together, then sift
into a mixing bowl, then sift back into the original bowl.

Place the raisins in a blender with the chopping blade, and chop up for around a minute
(there's a fine line which you're aiming for, between slightly chopped and the raisins
coagulating into a mass). Add the apple juice, vegetable oil, maple syrup, sugar and
orange zest, then whizz again. Add in the carrots and ginger and pulse the mixer a couple
of times. You can do all this by hand as well, chopping the raisins, and grating the carrots
before mixing together.

Fold the carrot and apple juice mix into the dry ingredients, using as few strokes as
possible, being careful not to overmix, then fold in the chopped walnuts. Pour the batter
into the prepared tin and bake in the centre of the oven for 55 – 60 mins until a toothpick
inserted comes out clean.

For the icing

Sift the icing sugar into a bowl. Add most of the lemon juice and mix into the icing sugar –
you're aiming for a fairly sticky mix here, but it should be able to flow off the spoon when
you're drizzling it over the cake.

Decorate the cake in whatever manner pleases – I usually do 5 or 6 straight lines, then
shift the cake 90º and do another 5 or 6 lines – then sprinkle the lemon zest over it.

Vegan Baking Course

Ali will be sharing more of his baking secrets on a special Vegan Baking Day at The Sustainability Centre, Hampshire on February 27th 2012. Not to be missed!

The Sustainability Centre is the home of Permaculture Magazine and runs events and courses. 

The Beech Café is open 10am to 4pm, Wednesday to Sunday, and bank holidays. 01730 823 755 

Help spread the permaculture word...

Verda Ryles |
Saturday, September 27, 2014 - 12:51pm

I've been inlove with carrots cakes! This recipe is new to me. There are new ingredients which I have never used. I should try this one. Thank you for sharing!

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