Savor the delightful taste of this Vegan Carrot Cake, a classic dessert reimagined with a plant-based twist. The sponge of this cake is incredibly moist and light, offering a perfect blend of sweetness and spice. It’s packed with freshly grated carrots and optional chopped walnuts, adding both texture and flavor. The cake is spiced with cinnamon, enhancing its warm, comforting aroma. Layered with a smooth and moreish frosting made from dairy-free yogurt, vegan vanilla protein powder, and vanilla extract, this cake is both indulgent and satisfying. Whether you’re a vegan or simply looking for a healthier version of a beloved treat, this carrot cake is sure to impress with its delightful flavor and texture.
Ingredients:
- Cake:
- 325g self-rising flour
- 50g vegan vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- 3 carrots, grated
- 100g walnuts, chopped (optional)
- 2 tsp cinnamon
- Frosting:
- 300g dairy-free yogurt
- 50g vegan vanilla protein powder
- 1 tsp vanilla extract
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into a bowl.
- In another bowl, mix the wet ingredients.
- Combine wet and dry ingredients, mixing gently until just combined. Fold in grated carrots and walnuts.
- Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the frosting by mixing all ingredients until smooth.
- Once the cakes have cooled, layer them with the frosting.
Enjoy this sumptuous Vegan Carrot Cake, a perfect treat for any occasion or as a delightful dessert!
