Carrot cake is my good friend Leanne’s favourite cake. So for her birthday, naturally I had to make one for her! This cake was soft, moist, fragrant and so delicious! I made a coconut peanut butter frosting instead of the conventional cream cheese one, which actually worked so well!
VEGAN CARROT CAKE with a COCONUT PEANUT BUTTER FROSTING
INGREDIENTS:
Carrot cake:
Dry:
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2 cups of self-raising flour
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3 teaspoon of ground cinnamon
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1/2 teaspoon of ground nutmeg
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1/2 teaspoon of ground ginger
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1 cup of coconut sugar
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1/2 cup of dessicated coconut + extra for topping
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1/2 cup of walnuts, chopped + extra for topping
Wet:
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2 cups of grated carrots
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1/2 cup of applesauce
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2 teaspoons of vanilla essence
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1/2 cup of melted coconut oil
Frosting:
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1/2 cup of coconut cream
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1/4 cup of peanut butter
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1/4 cup of icing sugar
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Pinch of salt
Method:
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Preheat the oven to 180℃/ 350℉. Line a square baking tin with non-stick paper
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In a large bowl, combine all the dry ingredients
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In another bowl, whisk together all the wet ingredients until smooth
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Fold the wet mixture into the dry mixture
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Transfer cake mixture into the lined tin
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Bake in the oven for 30-35 minutes until a knife inset comes out clean. Remove from oven and allow it to cool completely before frosting (A few hours)
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Make the frosting by beating all ingredients using an electric beater until thick and creamy
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Spread the frosting on the carrot cake and decorate with toasted coconut and walnuts
*Storage tips: in an airtight container in the fridge for up to 5 days
This cake smells incredible when its baking! Enjoy 🙂