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Delicious Carrot and Walnut Cake
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Delicious Carrot and Walnut Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 1 cake
Ingredients
  • 2 cups self raising flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup coconut sugar
  • 1/4 cup oil
  • 3/4 cup plant based milk
  • 3 Tbsp apple puree
  • 2 medium carrots (1 cup) grated
  • 1/2 cup walnuts roughly chopped
  • 1 1/2 Tbsp crystallized ginger chopped
For decoration:
  • 1/2 cup walnuts roasted
  • 1/2 cup flaked coconut toasted
  • 1/4 cup sliced almonds toasted
For the icing:
  • 3/4 cup nuttelex or other plant based butter
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/4 cup coconut cream
  • 2 1/2 cups icing sugar
Instructions
For the Cake:

  1. Pre heat the oven to 180ºC

  2. Mix the self raising flour, cinnamon, nutmeg and coconut sugar in a bowl. Then add the oil, plant based milk, and apple puree and mix through. Lastly add the grated carrots, walnuts and crystallized ginger. Mix through well. Pour into a greased 20cm cake tin.

  3. Bake for 40 to 45 minutes at 180ºC until skewer comes out clean.

For the icing:

  1. Add all the icing ingredients to a food processor or mix in a bowl with a wooden spoon until smooth and no more plant based butter lumps are left. Once cake comes out of the oven let it cool completely and then ice it. 

For Decoration:

  1. I usually roast the walnuts in the oven for 7 to 8 minutes while the cake is cooking. Then I do the flaked coconut and sliced almonds in a shallow pan on the stove top. I cook them separately as the coconut doesn't take as long to cook. Once all the ingredients are cool, then add them into a bowl and mix together so they are well combined. Then use it to decorate the cake. I like putting mine around the side of the cake, as seen in the photos.