Vegan Carrot Cake
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.
Vegan Carrot Cake
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.