Nutrition Facts
6 servings
6
Vegan Carrot Cake Recipe for Easter
This year, for Easter, discover this delicious, 100% plant-based carrot cake recipe.
Glaze
100 Coconut flakes
60 Oat milk
2 Lemon juice
Cake
250 Melted coconut oil
300 Light brown sugar
½ Vanilla extract
210 Oat milk
420 Flour
½ Baking powder
½ Baking soda
1 Cinnamon
1 Ginger
1 Nutmeg
1 Orange (zest only)
4 Shredded medium carrots
Baked coconut flakes for decoration.
Directions
1
To make the frosting, mix all the ingredients in the blender until smooth.
2
Preheat the oven to 180°C. Grease 2 cake pans of 20 cm with coconut oil and line the bottoms with parchment paper.
3
Whisk the oil and sugar, then add the vanilla extract and oat milk.
4
Mix the flour, baking powder, baking soda, spices, and orange zest in another bowl. Add them to the wet ingredient mixture and stir well. Finally, add the carrot while stirring.
5
Divide the mixture into the molds and bake for 25 to 30 minutes. To check if it’s done, insert a wooden toothpick in the center of the cake. If it comes out clean, the cake is done!
6
Let cool completely.
7
To finish, place the first half of the cake on the other with half of the frosting in between. Using a spatula, decorate the top of the cake, then sprinkle with coconut flakes and edible flowers.
Ingredients
Glaze
100 Coconut flakes
60 Oat milk
2 Lemon juice
Cake
250 Melted coconut oil
300 Light brown sugar
½ Vanilla extract
210 Oat milk
420 Flour
½ Baking powder
½ Baking soda
1 Cinnamon
1 Ginger
1 Nutmeg
1 Orange (zest only)
4 Shredded medium carrots
Baked coconut flakes for decoration.
Directions
Directions
1
To make the frosting, mix all the ingredients in the blender until smooth.
2
Preheat the oven to 180°C. Grease 2 cake pans of 20 cm with coconut oil and line the bottoms with parchment paper.
3
Whisk the oil and sugar, then add the vanilla extract and oat milk.
4
Mix the flour, baking powder, baking soda, spices, and orange zest in another bowl. Add them to the wet ingredient mixture and stir well. Finally, add the carrot while stirring.
5
Divide the mixture into the molds and bake for 25 to 30 minutes. To check if it’s done, insert a wooden toothpick in the center of the cake. If it comes out clean, the cake is done!
6
Let cool completely.
7
To finish, place the first half of the cake on the other with half of the frosting in between. Using a spatula, decorate the top of the cake, then sprinkle with coconut flakes and edible flowers.
Notes
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