Carrot cake is without a doubt one of the most delicious cakes in existence, and luckily it’s super easy to make it vegan. And if you love coconut (of course you do), then why are you still sitting here? Get baking!
What you need for the cake:
- 260g carrots, grated.
- 100g pecans, chopped
- Egg replacer to eq. 3 eggs
- 150g brown sugar
- ½ tsp mixed spice
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- 230g self-raising flour
- 150g coconut oil
- Cake tin
What you need for the icing:
- 250g Coyo natural coconut yoghurt (or any other brand that’s very firm)
- Icing sugar to add to taste
- 2 tsp orange juice
How you do it:
Pre-heat your oven to 180 degrees Celsius (160 fan oven) and grease your cake tin, line the base with baking paper.
Grab a large bowl and sift the flour, spices and baking powder and add sugar, pecans and carrots. Stir and add the egg replacer (read instructions for use since it depends on the brand what’s advised) and oil to the mixture. Mix well, but don’t over stir it.
Pour the mixture into the cake tin and bake for an hour or until fully cooked. Make sure you cool it on a cooling rack but leave the cake in the tin for a few minutes before removing (you don’t want it to fall apart). Cool completely before icing.
While the cake is baking you can prepare the icing and cool it before putting it on the cake. Put the Coyo coconut yoghurt in a small bowl and mix in icing sugar to taste. After all, some like it sweet and some don’t; it’s completely your creation. Add the orange juice for a fresh twist and let cool in the fridge for at least 30 minutes before icing.
Get more of Annemarijn’s recipes at naturallyanne.com
