Italian Style Vegan Carrot Cake

No ratings yet

This Italian Style Vegan Carrot Cake brings an interesting twist on the classic dessert known for its rich flavours and moist texture.

Prep Time10

Cook Time50

Servings:

Calories: 278kcal

Author: Adriana Z.

Get your steam gear ready or simply place a colander over a pan with boiling water. Add previously washed and peeled carrot, cover with a lid and steam until fork tender (10-15 minutes). To speed up cooking time you can chop or dice the carrots. Alternatively, you can pierce the carrot skin a multiple times with a fork, place it onto a microwave friendly dish with a splash of water and microwave for 5-7 minutes, until tender.
Preheat your oven to 350°F (180°C). Line a pound cake pan with parchment paper to prevent sticking.
In a bowl, whisk together the flour, salt, sugar, baking soda and baking powder. Set aside.
In a blender, combine the steamed carrots, orange zest, orange juice, plant milk and vegetable oil. Blend until smooth.
Pour the blended mixture into the bowl of dry ingredients. Mix gently with a spatula until well combined. Avoid over-mixing to keep the cake light and fluffy.
Pour the batter into the prepared cake pan and top with some sugar sprinkles. Bake for about 30-40 minutes or until a toothpick inserted into the centre comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, sprinkle with powdered sugar and grated orange zest if you're feeling fancy.