Easy Vegan Carrot Cake
Easy Vegan Carrot Cake

Hi, I’m Clara. Today, I’m gonna show you how to prepare easy vegan carrot cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Easy Vegan Carrot Cake Recipe

Easy Vegan Carrot Cake is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Easy Vegan Carrot Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook easy vegan carrot cake using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy Vegan Carrot Cake:

  1. Get For the cake
  2. Take 135 g carrot, peeled and grated
  3. Prepare 1 lemon, zest only
  4. Take 67 g walnuts, chopped
  5. Take 35 g sultanas
  6. Take 35 g chopped pitted dates
  7. Prepare 200 g plain flour
  8. Make ready 120 g light brown sugar
  9. Take 1/4 tsp ground/grated nutmeg
  10. Get 1/2 tsp ground cinnamon
  11. Prepare 1 tsp baking powder
  12. Take 1 tsp bicarbonate of soda
  13. Make ready 200 ml almond milk
  14. Get 80 ml flavourless oil or melted dairy-free butter
  15. Prepare Lemon drizzle icing
  16. Get 7 tbsp Icing sugar
  17. Make ready 1.5 Tbsp lemon juice

Instructions to make Easy Vegan Carrot Cake:

  1. Grease and line with baking parchment a loaf tin and preheat your oven to 180 degrees fan.
  2. Place the flour, sugar, baking powder, bicarb, nutmeg, cinnamon in a large mixing bowl. Pour in the almond milk and mix gently until smooth. Pour in the oil and mix until just incorporated.
  3. Tip in the carrot, walnuts, zest, raisins and chopped dates and fold in gently. Pour into the prepared loaf tin and bake in the centre of the oven for 40-50 minutes, or until a skewer inserted comes out clean.
  4. Leave to cool completely on a wire rack. When cool, remove from the tin, mix together the icing sugar and lemon juice until you have a thick, but dribbly icing and drizzle over the top. Grate over some extra zest for decoration.

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