VEGAN CARROT CAKE
Give free-from baking a go with this easy vegan sandwich cake - an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 19
Steps:
- Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
- Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
- Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.45 milligram of sodium
VEGAN CARROT LOAF CAKE
Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans.
Provided by Andjelija Ciric
Categories Desserts Cakes Carrot Cake Recipes
Time 55m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute.
- Pour carrot cake batter into the loaf pan and even out the top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.
- Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 49.9 g, Fat 24.4 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 557.9 mg, Sugar 24.4 g
CARROT LOAF CAKE!
An easy carrot loaf cake with cream cheese frosting - easy, delicious, and the perfect easy bake!
Provided by Jane's Patisserie
Categories Cake
Time 1h40m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
- Pour the sunflower oil & eggs into a large bowl and add the sugar - mix lightly and combine.
- Add the grated carrots, raisins/nuts, and orange zest and fold through to combine.
- Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again - try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough!
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Slather your cream cheese frosting over the top of the cake!
- Decorate with chopped nuts, carrot decorations or whatever!!
- Enjoy!
Nutrition Facts : Calories 469 kcal, Carbohydrate 42 g, Protein 5 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 211 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
VEGAN GINGER LOAF CAKE
Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you're vegan or not
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
- Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
- Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.
Nutrition Facts : Calories 353 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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VEGAN CARROT CAKE LOAF (NO SUGAR OR APPLE SAUCE)
From fitfoodienutter.com
4.6/5 (7)Total Time 1 hr 10 minsCategory Dessert, Snacks
- Preheat the oven to 170C Fan/375F. Grease a loaf cake tin (21cm x 11cm) with dairy free butter or oil and line with parchment paper.
- Make the flax eggs by whisking together 2tbsp ground linseed and 6tbsp water in a small bowl. Set aside to allow the mixture to gel.
- In the meantime, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, sugar and salt in a mixing bowl. Whisk until combined.
VEGAN CARROT CAKE LOAF - DOMESTIC GOTHESS
From domesticgothess.com
4.9/5 (23)Category DessertCuisine Baking, British, VeganTotal Time 1 hr 10 mins
- Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
- Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.
- In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
- Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
VEGAN CARROT CAKE - LOVING IT VEGAN - GOOD VEGAN …
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Ratings 312Calories 673 per servingCategory Baking, Cake, Dessert
- Preheat the oven to 350°F (180°C). Grease two 7-inch cake pans (see notes*) and line the bottoms with parchment paper.
- Prepare the flax eggs by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
SUPER MOIST VEGAN CARROT CAKE - CRAZY VEGAN KITCHEN
From crazyvegankitchen.com
5/5 (3)Total Time 40 minsCategory DessertCalories 272 per serving
- Preheat oven to 175 Celsius and line a cupcake tin with 12 liners or grease and line a 9x5 inch loaf tin. Set aside.
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- Combine Almond/Soy Milk, Canola Oil, Flaxseed Meal, Brown Sugar, Cane Sugar, Vanilla Extract, Ground Cinnamon and Ground Ginger in the food processor. Process till smooth, about 30 seconds.
- Add Cake/Pastry Flour, Baking Soda and Baking Powder into food processor and pulse till almost everything is mixed up.
VEGAN CARROT CAKE RECIPE WITH CASHEW CREAM FROSTING ...
From veganricha.com
Ratings 29Calories 540 per servingCategory Dessert
- Prepare your pan for baking by lining with parchment or greasing and dusting with flour. Preheat the oven to 365 degrees F / 180ºc.
- Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins.
- Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed. Add to the carrot bowl and mix well.
- In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks. Fold in the nuts and currants. The mixture should be a stiff-ish batter. If the batter is too wet/moist (depends on the carrots), add 1 to 2 tbsp more flour and mix in.
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5/5 (4)Total Time 1 hrCategory DessertCalories 224 per serving
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined. Gently stir in the grated carrot and nuts.
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- Preheat the oven to 180C/350F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
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15 SWEET AND SAVORY VEGAN CARROT RECIPES - ONE GREEN …
From onegreenplanet.org
Author Shelby HettlerPublished 2021-03-31
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- Place 4 oz of vegan cream cheese into a deep bowl. Add ½ tsp vanilla and 1 C icing sugar. Use a hand-mixer to whip the ingredients together.
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From domesticgothess.com
Reviews 2Servings 10Cuisine BritishCategory Dessert, Snack
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.
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From minimalistbaker.com
Ratings 291Calories 316 per servingCategory Dessert
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From rachlmansfield.com
Estimated Reading Time 2 mins
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From elephantasticvegan.com
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- In a mixing bowl, combine all the dry ingredients, whisk, then add all the wet ingredients and whisk again until it's a smooth batter. Fold in the carrot shreds.
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5/5 (1)Category DessertCuisine AmericaTotal Time 1 hr 25 mins
- Combine equal parts vegan butter (I used Earth Balance) and cream cheese (vegan or not) with vanilla and milk (or almond milk).
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- Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin or with the slicing blade on a food processor.
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From choosingchia.com
Reviews 4Category Breakfast/DessertCuisine AmericanTotal Time 1 hr 15 mins
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CLASSIC VEGAN CARROT CAKE LOAF! - LET'S BRIGHTEN UP
From letsbrightenup.com
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Estimated Reading Time 2 mins
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