This cake is very similar to my carrot cupcakes. So if you were crazy about them, you will definitely like this cake, too! My family has tried it, too, and they don’t like cupcakes very much, but they liked this cake! So, if oceans of butter and sugar isn’t your thing, either, you will definitely appreciate this cake.
I have to admit that the motivation for making the cake was that I had some frosting roses left from another cake. Just as one idea usually gives birth to several new ones, I often find that one cake gives birth to several new ones.
Since I am not particularly fond of synthetic ingredients, I have used a bit of dried turmeric in the cream to give the flowers the yellow color. Turmeric is very colorful and you therefore don’t have to add much to the cream. Consequently, it won’t taste of turmeric. However, do not use fresh turmeric as there is too much liquid in it, which will cause the cream to separate.
Vegan Carrotcake
Equipment
- Springform pan (25 cm in diameter)
Ingredients
Cake
- 3 tbsp flaxseed
- 7 tbsp water
- 200 g brown sugar
- 200 g vegan butter room temperature
- 4 tsp baking powder
- 4 tsp cinnamon
- 1 tsp salt
- 300 g flour
- 350 g carrots
- 4 tsp ginger fresh
- 2 dl raisins (130 g)
Frosting
- 2 tsp lemon juice freshly squeezed
- Lemon zest of 1 whole lemon
- 150 g vegan butter
- 150 g powdered sugar
Instructions
Cake
- Blend flax seeds and soak them in water for 5 min
- Whisk flaxseed and brown sugar together to a fluffy mass in a bowl
- Stir the butter into the dough
- Mix baking powder, cinnamon, salt. and flour together in a new bowl
- Grate carrots coarsely and ginger finely
- Mix the contents of the two bowls and ginger, raisins, and carrots together
- Grease the springform pan with a bit of vegetable oil or vegan butter
- Put the dough in the springform pan
- Bake the cake in the oven at 175°C for 45 min
- Allow the cake to cool
Frosting
- Grate the zest of the lemon with a fine grater and squeeze the juice of the lemon
- Mix the ingredients in a bowl and whip until the cream is fluffy
- Spread ⅔ of the dough on top of the cold cake
- Put the last ⅓ of the cream in a spray bag and decorate the cake with frosting roses (mix some of the cream with turmeric to make yellow roses)
- Put the cake in the fridge for a minimum of 30 minutes to let the cream settle