Carrot cake with vegan cream-cheese frosting

Name: Carrot cake with vegan cream-cheese frosting
Ingredients: 180 g vegan butter/margarine (room temperature); 220 g brown sugar; 300 g carrots (shredded); 1 tbsp ginger (grated); 1 tsp cinnamon; 1 tsp vanilla extract; 1 tbsp flaxseed (crushed); 1 tbsp apple cider vinegar; 1 orange or lime (only the zest); 350 ml orange juice; 450 g white spelt flour; 15 g baking powder; ¼ tsp salt; 70 g walnuts (crushed); 100 g margarine (room temperature); 250 g powdered sugar; ½ lime (juiced); ¼ tsp salt; 400 g soya yoghurt (strained overnight); 1 tsp cream stabiliser; 1 lime (only the zest); ½ cup walnuts (optional)

Yum! This vegan carrot cake is made with walnuts, cinnamon, and fresh ginger. Deliciously moist and redolent of sweet spice, it can be served plain or topped with a homemade vegan cream-cheese frosting (recipe included). For impressive results, decorate with carrots or walnuts and lime zest. Enjoy!

Ingredients

Servings: 10

For the carrot cake

180 g

vegan butter/margarine room temperature
220 g

brown sugar
300 g

carrots shredded
1 tbsp

ginger grated
1 tsp

cinnamon
1 tsp

vanilla extract
1 tbsp

flaxseed crushed
1 tbsp

apple cider vinegar
1

orange or lime only the zest
350 ml

orange juice
450 g

white spelt flour
15 g

baking powder
¼ tsp

salt
70 g

walnuts crushed

For the frosting

100 g

margarine room temperature
250 g

powdered sugar
½

lime juiced
¼ tsp

salt
400 g

soya yoghurt strained overnight
1 tsp

cream stabiliser

For serving

1

lime only the zest
½ cup

walnuts optional

Instructions

For the cake

Using a mixer, beat margarine and sugar for a few minutes until light and fluffy.
In a bowl, mix the shredded carrots with the ginger, cinnamon, vanilla, flaxseed, vinegar, zest, and orange juice.
In another bowl, mix the flour with the baking powder and the salt.
Add the carrot mixture to the margarine and add the dry ingredients one by one, mixing them in as you go. Then fold in the crushed walnuts.
Pour mixture into a 26-cm-diameter round pan and bake at 180°C for about 50 minutes (place on the middle rack, no fan). Check that the cake is baked all the way through by inserting a toothpick into the middle and making sure it comes out clean.
Let the cake cool before frosting.

For the frosting

To strain the soya yoghurt, place a cheesecloth in a strainer, pour in the yoghurt and let it thicken overnight.
Using a mixer, beat the margarine and half of the sugar for a few minutes until light and fluffy.
Add the juice, salt, strained yoghurt, and the rest of the sugar, and beat again at high speed. Continue mixing and add the cream stabiliser. Let the frosting cool in the fridge for at least 2 hours before using.

For serving

Transfer the cooled carrot cake to a serving dish. Spread a thick layer of frosting on top and decorate with walnuts and lime zest.

Notes

The walnuts can optionally be omitted or replaced with other crushed nuts such as almonds or macadamia.

Carrot cake with vegan cream-cheese frosting

Ingredients

For the carrot cake

For the frosting

For serving

Instructions

For the cake

For the frosting

For serving

Notes

Tags