Carrot Cake
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
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Ingredients
16 servings
- 3.5 oz walnuts
- 4.2 fl oz light olive oil
- 6 oz coconut sugar
- 2 teaspoons vanilla extract
- 10 fl oz soya milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 tablespoon milled flaxseeds
- 9 oz carrots
- 1.8 oz raisins
- 11.5 oz plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon fine sea salt
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Preparation
Step 1
Spread the walnuts out on a baking tray and place in the oven at 150°C / 130°C fan / 320°F for 12–15 minutes; leave to cool, then roughly chop and set aside. Increase the oven temperature to 180°C / 160°C fan / 350°F. Grease and line a 20 x 20 x 7cm / 8 x 8 x 3” cake tin.
Step 2
Place the oil, sugar, vanilla and soya milk into a large bowl; whisk until the sugar begins to dissolve, then add the cinnamon, nutmeg, ginger, milled flaxseed, grated carrots and raisins (if using) and stir to combine.
Step 3
In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, until no lumps remain.
Step 4
Add the flour mixture into the wet mixture, along with ½ of the walnuts. Stir to combine, being careful not to overmix.
Step 5
Pour the mixture into the prepared tin and bake for 40–45 minutes, until risen, dark golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely on a wire rack (tip the cake out of the tin once it’s cool enough to handle).
Step 6
To make the icing, whisk together the coconut yoghurt, maple syrup and vanilla. Spread over the cake and sprinkle over the remaining walnuts.
Step 7
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