Carrot cake must be one of the most popular cakes for tea-time, as well as a personal favourite. This guilt-free version is made without flour or refined sugar but it definitely does not compromise on flavor!
Recipe provided by Dr Michelle Braude, founder of The Food Effect.
The Food Effect Diet: Vegan: Eat More, Weigh Less, Look & Feel Better is available now!
Prep Time: 85 minutes
Cooking Time: 15 minutes
3 Tbsp. ground flaxseed
200g coconut sugar
2 tsp vanilla essence
120ml melted coconut oil
200g ground almonds
100g desiccated coconut
2 tsp cinnamon
½ tsp nutmeg
50g grated carrot
100g pecan nuts or walnuts, roughly chopped
Dairy-free icing (optional)
150g unsalted cashew nuts, soaked in boiling water for 30 minutes, or overnight in cold water
60ml agave or maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
Pinch of sea salt
First make the flax egg. Mix the 3 Tbsp. ground flaxseed with 9 Tbsp water and beat together. Let sit for 15 minutes. Preheat the oven to 160 °C/Gas 3. Beat the flax egg mixture, coconut sugar, vanilla and oil until light and well combined. Add the ground almonds, coconut, cinnamon and nutmeg, and stir until just combined. Then add the grated carrot and chopped nuts, and mix until well combined. Line a 23cm spring-form tin with baking paper and spray the sides with non-stick baking spray or oil. Spoon the batter into the prepared pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the cake comes out clean. Allow the cake to cool in the tin for about 10 minutes, then loosen the edges with a knife and remove from the tin to cool. When totally cool, prepare the icing (see below) and spread thickly all over the cake.
To make the icing, drain and rinse the soaked cashew nuts. Combine all the ingredients in a high-speed blender or food processor, and blend until smooth and creamy. You may need to scrape the mixture down and pulse a few times to achieve the desired consistency. Remove from the blender and set aside. Spread over the carrot cake once it has completely cooled.
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