This showstopping vegan carrot cake combines moist layers studded with crunchy walnuts and a luscious vanilla-coconut cream frosting. As a seasoned baker, I've perfected this plant-based delight that's both visually stunning and irresistibly flavorful. Surprise your guests with this vegetable-infused masterpiece!
Ingredients
- 3 carrots, skin removed (for decoration)
- 200 g grated carrots
- 200 g flour
- 150 g walnuts, roughly chopped
- 125 g almond flour
- 125 g applesauce
- 100 g brown sugar
- 80 g coconut oil
- 50 g cane sugar
- 200 ml almond milk unsweetened
- 50 ml maple syrup
- 3 tbsp linseed + 8 tbsp water
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
For the vanilla coconut cream:
- 1 can (400 ml) coconut milk
- 75-100 g icing sugar
- ½ tsp vanilla extract
- Sunflower oil or baking spray, for greasing
Extra needed:
- 2 baking tins Ø 17.5 x 10 cm
- Palette knife
Preparation Method
- Place the can of coconut milk in the fridge overnight. Avoid shaking it so the cream and liquid separate properly.
- Preheat the oven to 175°C.
- Cut two rounds of baking paper to fit the tins. Grease the tins and line the bottoms.
- Mix linseed with water; let stand 5 minutes. Gently melt coconut oil, stir in maple syrup, and cool 5 minutes. In a bowl, combine applesauce, sugars, salt, leaveners, spices, linseed mix, oil-syrup, and almond milk. Fold in grated carrots, flours, and most walnuts (reserve a handful).
- Divide batter between tins; bake 40-50 minutes until golden and a skewer comes out clean. Cool in tins 15 minutes, then fully on a rack. Chill a mixing bowl 10 minutes.
- Scoop hardened coconut cream into chilled bowl; whip 30 seconds. Add icing sugar and vanilla; whip 1 more minute. Refrigerate.
- Spread half the cream on one cooled cake layer. Top with second layer and remaining cream. Garnish with reserved walnuts and whole carrots.
Recipe and image: #zokanhetook
