sovegan.com
Carrot Cake With Coconut Yoghurt Frosting
For this absolutelty scrumptious carrot cake we add cinnamon, ginger and nutmeg to add extra punch and depth of flavour.
Ingredients
For the dry ingredients:
- plain flour, or gluten-free plain flour
- coconut sugar
- baking powder
- bicarbonate of soda, (baking soda in the US)
- ground cinnamon
- ground ginger
- ground nutmeg
- raisins
- walnuts, chopped, plus extra for decoration
For the wet ingredients:
- carrots, grated
- apple cider vinegar
- orange, zest only
- vegan margarine, melted
- plant-based milk
- vanilla extract
For the frosting:
- coconut yoghurt, (see notes)
- maple syrup
- vanilla extract
Method
- 1
Preheat the oven to 190°C fan / 410°F.
- 2
Line the base of a 20 cm (8") loose bottomed round springform cake tin with baking paper. And grease the sides of the tin with vegan margarine.
- 3
Mix all the dry ingredients together in a mixing bowl. Then add the wet ingredients and stir to combine.
- 4
Add the batter to the cake tin and level it out with a spatula. Bake for 55 minutes or until a toothpick comes out clean when inserted into the cake.
- 5
Leave the cake to cool in the tin for 10 minutes then place on a cooling rack to fully cool.
- 6
Meanwhile, add all the frosting ingredients to a mixing bowl and whisk until smooth.
- 7
Once the cake has fully cooled, spread the frosting all over the top and sprinkle with some extra chopped walnuts.
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