Vegan Carrot Cake with a Twist Questa ricetta è disponibile anche in italiano.
My own vegan twist on the traditional English-Style Carrot Cake that delivers a dessert super moist, decadent and delicious.
Everybody loves carrot cake at least this is what it appears, often found on the menus in English cafe’s and tearooms. Moist layers and indulgent frosting, what is there not to like?
The internet is filled with traditional recipes and this is why I decided to put together this twist that shares the basic ingredients but gives a different experience to our palate.
Not long ago me and my husband visited a wonderful cat cafe based in Kent, UK, not far from where we live.
The owners rescue cats whom may otherwise never get another chance at being homed, and they use the cafe and the profits to reinvest into caring for the cats. They are free to roam and do as they please; if they want to be alone they can simply slip off upstairs for a quiet moment away from people, they are not forced to be with the patrons in any way.
Yet as we sat there drinking our coffee and eating our dairy free carrot cake all of which was of course vegan, we were continually surrounded by these furry little beauties who simply liked the company of people and who liked the attention.
For this carrot cake version I wanted to play with different textures whilst avoiding using crunchy nuts in the sponge because I personally don’t like having crunchy bits in a soft moist sponge.
I instead wanted something milder, that’s why I decided to go for dark chocolate chips, specifically in the frosting, so they don’t melt during baking, but they stay crunchy and will melt in your mouth.
…Oh yes, and that’s exactly what they do!
The sponge is also enriched with some grounded almonds for extra texture and omegas, and finely chopped dates, to add another layer of sweetness along with brown sugar, golden syrup, and carrots, which will make your taste buds party!
Frosting is really up to you, it indeed adds some more sweetness but I assure you, that the cake can be totally enjoyed by itself plain as just a sponge or instead with some lemon/orange warm custard.
It’s a lovely, soft and rich base and I really recommend to you to try this vegan carrot cake out.
How to make this Vegan Carrot Cake with a Twist
The Frosting
Blend the nuts with a splash of plant based milk (as much as it’s needed in order to achieve a very smooth yet firm creamy texture).
Add the icing sugar to the cashew cream and some vanilla extract.
In the meantime, scoop out the solid bit from the coconut tin, making sure to leave out all the water.
Combine the coconut cream to the mixture.
Whisk until smooth and fluffy, then store in the fridge to set while making the sponge.
Alternatively you can use a vegan store bought frosting, or leave it out completely for a lighter version that still delivers on flavour big time!
The Sponge
With a food processor (or manually if you like) finely grate the carrots, add the juice of 1 lemon, mix thoroughly and set aside.
Roughly chop the dates and set them aside as well.
Melt the vegan butter (or margarine) then combine all the remaining ingredients into a food processor bowl, then blend everything together.
Don’t worry, it is normal at this stage having a crumble-like dough instead of a smooth one. It will achieve the perfect texture once the carrot are added.
With a spatula gently incorporate the carrots (with all their juices) and the chopped dates to the dough, then fill 2 18cm (7 inch) round trays with half of the cake mixture each.
Alternatively you can fill up only one tray and divide the cake in two once cold, or use a wider squared tray for a brownie-type cake.
Bake for 30 minutes or until after piercing it with a skewer it comes out clean and dry).
Once baked allow the vegan carrot cake(s) to cool completely.
Place the first sponge (bottom down) on a plate.
Scoop over 1/3 of the frosting then sprinkle the surface with vegan dark chocolate chips.
Cover with the second sponge (bottom up).
Spread a generous layer of frosting on top and make sure to cover all sides.
I wanted mine to have a “rustic” finish, naked-cake-style with just a little piping work on top.
In the center we have some carrot rose made with this 10-blades vegetable spiralizer that I find very useful to prepare veggies for salads or decoration in general.
Allow the vegan carrot cake to cool for at least a couple of hours before serving.
As previously mentioned you can avoid making the frosting, or you can use a store-bought one if that’s easier for you.
The sponge it is also very tasty without it.
I really hope you enjoy this version.
Vegan Carrot Cake with a Twist Recipe
Ingredients:
…for the sponge…
3.5 cups Carrots (400g)
1 1/4 cups All Purpose Flour (200g)
1 cup Wholemeal Spelt Flour (120g)
1 cup gr Brown Sugar (130g)
1/2 cup Vegan Butter (100 g)
3/4 cup Ground Almonds (75g)
2.5 tbsp Golden Syrup (50g)
1/5 cup Dates (50g)
1/4 cup Tapioca Flour (or Corn Starch – 30g)
1/4 cup Dark Chocolate Chips (make sure they’re vegan since they still might contain milk – 35g)
2 tsp Baking Powder
1 tsp Orange Extract (or Zest)
1 tsp Vanilla Extract
1 Lemon (Zest and Juice)
…for the frosting…
1 cup Cashew Nuts (soaked overnight or for at least 3 hours – 100g)
1 can full Fat Coconut Milk (refrigerated overnight – 13.5 oz; 400ml)
4 tbsp Icing Sugar
1/2 tsp Vanilla Extract
Method:
1. Preheat the oven at 180° C (356°F ).
2. Blend the soaked cashews with a splash of plant based milk until smooth (as much as it’s needed in order to achieve a very smooth yet firm creamy texture).
3. Add the icing sugar to the cashew cream and some vanilla extract.
4. Scoop out the solid bit from the coconut tin, making sure to leave out all the water.
5. Combine the coconut cream to the mixture, then whisk until smooth and fluffy. Place in the fridge.
6. Finely grate the carrots, add the juice of 1 lemon then mix thoroughly and set aside.
7. Roughly chop the dates and set them aside as well.
8. Combine the butter (melted or softened) and all the remaining ingredients into a food processor, then blend together.
9. With a spatula add the carrots and their juices, along with the chopped dates to the cake mixture, then fill 2 18cm (7 inches) round trays with half of the dough each.
10. Bake for 30 minutes or until after piercing it with a skewer it comes out clean and dry). Allow to cool completely.
11. Place the first sponge (bottom down) on a plate.
12. Scoop over 1/3 of the frosting then sprinkle the chocolate chips.
13. Cover with the second sponge (bottom up).
14. Spread a generous layer of frosting on top and make sure to cover all sides.
15. Allow to cool in the fridge for at least a couple of hours before serving.
Did you like this recipe? Let me know with a comment in the section below 
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with love, Adriana.
2 comments
What would you sub the plain flour with to make it it gluten free?
Hi, I would say any GF mix suitable for baking. For desserts I find best those that contain rice flour (both white or brown) and starches.