Carrot Cake

Carrot Cake


400g (3 ¼ cups) plain flour

300g (1 ½ cups) soft brown sugar

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

160ml (2/3 cup) sunflower oil or other
flavourless oil

160ml (2/3 cup) soya milk or other
non-dairy milk

200ml (3/4 cup + 1 tablespoon) orange &
carrot juice

2 teaspoons vanilla extract

400g (heaped 4 cups) grated carrots


160g (heaped 1 cup) cashews, soaked

100g (1 cup) macadamia nuts, soaked

120ml (1/2 cup) maple syrup

60ml (1/4 cup) coconut oil

2 tablespoons soya milk or other non-dairy

1 tablespoon + 2 teaspoons lemon juice

1 teaspoon vanilla extract

1/2 teaspoon salt

Start by making the icing. Blitz macadamia
nuts and cashews in a blender until roughly ground, then add the maple syrup,
coconut oil, milk, lemon juice and vanilla extract and keep going until you get
a smooth and fluffy mixture. Place in the fridge whilst you make the cake.

Preheat the oven to 180°C (360°F) and lightly grease two 22cm/9″ cake tins. In a
large bowl combine flour, sugar, baking powder, cinnamon and nutmeg. In a
separate bowl, mix together oil, milk, juice and vanilla extract. Pour into the
bowl with the dry ingredients and mix until just combined, then fold in the
grated carrots. Pour the mixture into the prepared tins and bake for 30 minutes
or until a skewer inserted into the centre of the cakes comes out clean. Leave
on a rack to cool completely.
Once cool, spread half the icing evenly
onto one layer, then sandwich the second layer on top. Cover the top layer with
the remaining icing and decorate with sprinkles and sugar carrots and things.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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