This is the carrot cake of dreams melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too The best part? It comes together in minutes, the hardest part is grating the carrot!
Ingredients
175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger
Topping
110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts
Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!
