CARROT & WALNUT CAKE

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CARROT & WALNUT CAKE

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

CAKE

  • 1/2 CUP BROWN SUGAR
  • 3/4 CUP COCONUT OIL (liquid)
  • 1/2 CUP RICE MALT SYRUP
  • 3 CHIA EGGS 1 chia egg = 1 tbsp chia seeds, 2 tbsp water
  • 1/2 CUP PLAIN FLOUR
  • 1 CUP SELF RAISING FLOUR
  • 1 TSP BICARB SODA
  • 1/2 TSP CINNAMON
  • 1/2 CUP SOY MILK
  • 1 CUP GRATED CARROT (~2 CARROTS)
  • 1/2 CUP CHOPPED WALNUTS

ICING

  • 1 1/2 CUP ICING SUGAR
  • 1/4 CUP VEGAN MARGARINE
  • 2 TBSP SOY MILK

Instructions

CAKE

  1. PREHEAT OVEN TO 180 DEGREES CELSIUS

  2. ADD THE BROWN SUGAR, COCONUT OIL, RICE MALT SYRUP, SOY MILK  AND CHIA EGGS TO A BOWL AND WHISK UNTIL  COMBINED.

  3. ADD THE FLOURS, BICARB SODA AND CINNAMON TO SEPARATE BOWL AND MIX UNTIL COMBINED. 

  4. ADD THE OIL MIXTURE TO THE FLOUR MIX AND STIR WITH A WOODEN SPOON UNTIL MIXED TOGETHER WELL.

  5. FOLD THROUGH THE CARROT AND WALNUTS.

  6. PLACE MIXTURE IN A CAKE TIN AND BAKE FOR 45 MINUTES-1 HOUR 

  7. REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE ICING.

  8. ICE THE CAKE AND ENJOY.

ICING

  1. COMBINE ALL ICING INGREDIENTS AND MIX WITH AN ELECTRIC MIXER UNTIL LIGHT, FLUFFY ICING.

  2. ADD ICING TO THE CAKE, ENJOY.

Recipe Notes

THE ICING USED IN THIS RECIPE IS A SIMPLE 'BUTTERCREAM' YOU CAN ALSO USE A CREAM CHEESE ICING.  VEGAN CREAM CHEESE IS HARD TO FIND BUT IF YOU DO HAVE IT AVAILABLE JUST REPLACE THE MARGARINE WITH THE CREAM CHEESE IN THE ICING RECIPE.

 

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