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  2. Recipes
  3. Vegan Carrot Cake

Vegan Carrot Cake

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 1

100 grams carrots
85 grams raisins
35 grams pumpkin seeds
40 grams walnuts


2  banana
3  ground flax
100 grams coconut oil
2  maple syrup
1  orange
1.5  apple cider vinegar


150 grams plain flour
50 grams rolled oats
0.5 tsp. ground ginger
1 tsp. ground cinnamon
0.25 tsp. ground cardamom
1 tsp. baking powder
1 tsp. bicarbonate of soda


3  almond milk


150 grams raw cashews
3  maple syrup
3  coconut oil
1  lemon


Instructions

STEP 1/8

Trim, peel and grate the carrots.

Toast and break up the walnuts.

Peel the bananas.

In a small bowl mix the flax seed with 8 tbsp of water and let soak for 10 minutes.

Zest and juice the orange.

Soak the cashews overnight in cold water.

Juice the lemon.

STEP 2/8

Fit the Knife blade to the food processor bowl.

Grease and line the loaf tin.

Pre heat the oven to 180°C.

STEP 3/8

Add Ingredients 1 (carrots, raisins, pumpkin seeds, walnuts) into a large bowl.

Mix together until combined.

Set aside.

STEP 4/8

Add Ingredients 2 (banana, flax seed mixture, oil, syrup, zest and juice, vinegar) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Blend until smooth.

STEP 5/8

Add Ingredients 3 (flour, oats, ginger, cinnamon, cardamom, baking powder, bicarbonate of soda) into a clean large bowl.

Start the machine on speed 3.

Slowly add the dry ingredients.

Mix until everything is combined, and the mixture is smooth.

STEP 6/8

Add Ingredients 4 (milk) to the food processor.

Add the carrot mixture.

Mix on speed 1 until combined.

Pour the batter into the loaf tin.

Bake for 1 hour at 180°C.

Turn out onto a wire rack.

Let cool.

STEP 7/8

Clean the food processor bowl and fit the Knife Blade.

Add Ingredients 5 (cashews, syrup, oil, lemon juice) into the food processor bowl.

Blend until a smooth mixture is formed.

Chill until ready to use.

Spread the icing on the cake.

Serve.

STEP 8/8

Decorate with coconut flakes and pumpkin seeds.

  1. Back to homepage
  2. Recipes
  3. Vegan Carrot Cake

Vegan Carrot Cake

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:
Makes:1

Ingredients


100 grams carrots
85 grams raisins
35 grams pumpkin seeds
40 grams walnuts


2  banana
3  ground flax
100 grams coconut oil
2  maple syrup
1  orange
1.5  apple cider vinegar


150 grams plain flour
50 grams rolled oats
0.5 tsp. ground ginger
1 tsp. ground cinnamon
0.25 tsp. ground cardamom
1 tsp. baking powder
1 tsp. bicarbonate of soda


3  almond milk


150 grams raw cashews
3  maple syrup
3  coconut oil
1  lemon

Instructions

STEP 1/8

Trim, peel and grate the carrots.

Toast and break up the walnuts.

Peel the bananas.

In a small bowl mix the flax seed with 8 tbsp of water and let soak for 10 minutes.

Zest and juice the orange.

Soak the cashews overnight in cold water.

Juice the lemon.

STEP 2/8

Fit the Knife blade to the food processor bowl.

Grease and line the loaf tin.

Pre heat the oven to 180°C.

STEP 3/8

Add Ingredients 1 (carrots, raisins, pumpkin seeds, walnuts) into a large bowl.

Mix together until combined.

Set aside.

STEP 4/8

Add Ingredients 2 (banana, flax seed mixture, oil, syrup, zest and juice, vinegar) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Blend until smooth.

STEP 5/8

Add Ingredients 3 (flour, oats, ginger, cinnamon, cardamom, baking powder, bicarbonate of soda) into a clean large bowl.

Start the machine on speed 3.

Slowly add the dry ingredients.

Mix until everything is combined, and the mixture is smooth.

STEP 6/8

Add Ingredients 4 (milk) to the food processor.

Add the carrot mixture.

Mix on speed 1 until combined.

Pour the batter into the loaf tin.

Bake for 1 hour at 180°C.

Turn out onto a wire rack.

Let cool.

STEP 7/8

Clean the food processor bowl and fit the Knife Blade.

Add Ingredients 5 (cashews, syrup, oil, lemon juice) into the food processor bowl.

Blend until a smooth mixture is formed.

Chill until ready to use.

Spread the icing on the cake.

Serve.

STEP 8/8

Decorate with coconut flakes and pumpkin seeds.

Notes