"I absolutely love carrot cake. Perfect for afternoon tea or any time. The addition of carrot juice
gives it a wonderful colour and incredible moistness."
Carrot Cake
5
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- Recipe Card
Prep time: 30mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp warm water
ingredients
Dry Ingredients
- 280 self raising flour, sifted
- 150 gram coconut sugar
- 1 teaspoon each, sifted bicarbonate of soda, baking powder and arrowroot
- pinch of Himalayan salt
- 1/4 teaspoon vanilla powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 50 gram walnuts, roughly chopped
- 80 gram saltanas
ingredients
Wet Ingredients
- 290 milliliter carrot juice
- 150 milliliter sunflower oil
- 1/4 teaspoon rice wine vinegar
- 1 orange, zested
- 140 gram carrot, peeled and finely grated
- 1 teaspoon fresh ginger, peeled and finely grated
ingredients
For the buttercream frosting
- 150 gram cashews, soaked in water overnight
- 100 milliliter coconut milk, shaken well before opening
- 40 milliliter coconut oil, melted
- 4 tbsp maple syrup
- 1 tbsp lemon juice
- 1 teaspoon vanilla extract or paste
- 1/4 teaspoon lemon zest
- pinch of himalayan salt
ingredients
to finish
- 40 walnut halves
- 1 orange, zested
Method
For the cake
Step 1
Preheat the oven to 180°c and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment paper.
Step 2
Combine the flaxseed with the warm water to make your flax egg then set aside for 10 minutes to thicken.
Step 3
In an electric stand mixer with a paddle attachment, combine the dry ingredients.
Step 4
In a separate bowl, combine the wet ingredients including the flax egg. Then add the wet ingredients into the dry ingredients, and mix for 2 minutes to ensure they are well incorporated.
Step 5
Divide the cake mixture evenly between each prepared tin. Place them onto a baking tray. Bake for 30 minutes in the preheated oven until a toothpick inserted into the centre of the cakes comes out clean. Leave them to cool in the tin for 10 minutes before gently turning out onto a wire rack to cool completely.
For the buttercream frosting
Step 1
Drain and rinse the cashews, discarding the soaking water. Place them into the blender with all the other ingredients and blitz until the frosting is creamy and smooth.
Step 2
Spread the frosting on top of the first cake, then place the second cake on top like a sandwich and cover the top with the remaining frosting.
To finish
Step 1
Decorate your cake with the walnut halves dotted around the edge and orange zest liberally sprinkled over the top. Enjoy.