Vegan carrot cake
This airy vegan carrot cake gets a lift from flaxseed. Topped with luscious coconut yogurt icing, it’s every bit a match for regular versions of the classic cake.
Ingreadient
- 3 tbsp flaxseed meal
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Finely grated zest ½ orange
- 110g carrots, finely grated
- 110g walnuts, chopped
- 180ml sunflower oil
- 170g soft light brown sugar
- 900g loaf tin
- 35g coconut yogurt
- 200g icing sugar
- Finely grated zest ½ orange
Instruction
- Put the flaxseed meal in a large bowl, stir in 5 tbsp water and set aside for 15 minutes to thicken. Heat the oven to 160°C fan/gas 4 and grease and line a 900g loaf tin with baking paper.
- In a large bowl, stir together the flour, bicarbonate of soda, salt, cinnamon and ginger. Stir through the orange zest, carrots and walnuts.
- Mix the oil and sugar into the thickened flaxseed mixture, then fold this into the flour mixture before scraping into the lined tin. Bake in the centre of the oven for 1 hour, or until a skewer inserted into the centre comes out clean.
- Leave in the tin on a wire rack to cool for 10 minutes before removing from the tin and allowing to cool completely.
- To make the icing, sieve the icing sugar into a bowl then stir through the coconut yogurt, bit by bit (you may not need it all). Spread the icing over the top of the cake then decorate with the orange zest.
