Healthy Carrot Cake
A rustic and wholesome vegan carrot cake made with unrefined spelt flour and naturally sweetened with agave. This refined sugar-free bake features a creamy almond and orange juice frosting, topped with adorable handmade raw marzipan carrot decorations for a festive finish.
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins.
- 2
In a large mixing bowl, whisk together spelt flour (300 g), baking powder (1 tsp), bicarbonate of soda (1 tsp), ground cinnamon (1 tsp), and ground mixed spice (1 tsp).
- 3
Create a flax egg by mixing flax seeds (2 tbsp) with water (80 ml). Add this to the dry ingredients along with coconut oil (120 ml), non dairy milk (240 ml), agave nectar (175 ml), vanilla extract (1 tsp), and apple cider vinegar (1 tbsp). Stir until combined.
- 4
Gently fold in carrots, grated (300 g) and walnuts (65 g).
- 5
Divide the batter between the prepared tins and bake for 35 minutes, or until a skewer inserted in the center comes out clean. Allow to cool completely.
- 6
Make the frosting by mixing ground almonds (150 g), coconut cream (1 can), agave nectar (60 ml), vanilla extract (1 tsp), and orange juice (2 tbsp) until thick and smooth.
- 7
Prepare decorations by blending ground almonds (3 heaping), agave nectar (1 tbsp), and natural food dyes (1 drop) in a food processor to form a dough.
- 8
Shape pieces of the marzipan into carrot shapes. Use a knife blade dipped in cocoa powder (2 tbsp) to score lines across them and insert small pieces of fresh rosemary (1 sprig) as stems.
- 9
Frost one cake layer, place the second on top, and frost the top of the cake. Garnish with the marzipan carrots and chill before serving.
Nutrition Facts
Per portion