Easter Carrot cake

Moist, fluffy, light and spiced! I love to make it for Easter, but it’s such a great every day treat! This recipe is vegan, dairy free, soy free and refined sugar free.

photo @foodie.yuki

The texture is fluffy and moist, It makes such a delicious breakfast too!

photo @foodie.yuki

I like to bake it in a loaf pan, but of course you can use a round pan if you prefer.

photo @foodie.yuki

The toppings are: coconut yogurt thin carrot slices, punpkin seeds, dried mulberrries, chopped pistachios, edible flowers, mint leaves and lime.

Easter carrot cake

Vegan, dairy free, refined sugar free, soy free
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Keyword: cake
Servings: 1 25 cm/10 inch loaf
Author: Yukiko Tanzi @foodie.yuki

Ingredients

  • 200 grams carrots, peeled (about 3 medium)
  • 100 ml / 1/2 cup sunflower seeds oil
  • 2 organic oranges peel of
  • 140 grams /1 cup brown sugar or coconut sugar
  • 200 ml / 1 cup plant based milk I used almond*
  • 1 1/2 tsp apple cider vinegar
  • 250 grams / 2 cups all purpose flour
  • 100 grams/ 1 cup almond meal
  • 8 grams /2 tsp baking powder
  • 4 grams/ 1/2 tsp baking soda
  • 6 grams/ 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch salt

Instructions

  • Preheat oven to 170° Celsius.
  • In a large bowl, combine milk and vinegar. Set aside for 10 minutes, until it starts to curdle. Add sugar and whisk until it has completely dissolved
  • In a food processor, combine carrots, orange peel and oil. Blend until the mixture is creamy and smooth.
  • In a medium bowl, sift together flour, baking powder, baking soda and spices. Combine with the almond flour.
  • Slowly fold the flour mixture into the wet mixture with a spatula.
  • Add the carrot mixture and fold until well combined.
  • Pour the mixture into the prepared 25 cm/ 10 inch mold (greased and floured)
  • Bake on the middle rack of the preheated oven for about 45-50 minutes or until the center is set.
  • Let it cool completely before frosting.
  • Top with coconut yogurt, pistachios, walnuts, coconut chips, lime, mint leaves.

Notes

*If using almond milk, make sure to chose a light flavored one (I used Adez). Or opt for rice/oat milk.

4 Comments

  1. Hi! How could I make it gluten free?

     
  2. Hello Yuki,
    Thank you for sharing your creativity and these tasty recipes with us!
    I already have grated carrots, can you please indicate how many cups of grated carrots do we need for this recipe? I have searched on the web, but each site gives different measurements for 200g of grated carrots.
    Thank you,
    S.

     
    • yukiko83

      Hey Sandra,

      I highly reccommend you getting a kitchen scale to make sure your recipes come out great!

      have a nice day

      Yukiko

       

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