Moist Carrot Cake made with lashings of carrot, raisins and sultanas infused with Eastern spices of cardamom, nutmeg and cinnamon, and orange juice.
Get your pecker round something soft and moist and allow the flavours to take you by storm….
This dish will burst any beliefs that vegan food can’t be super yummy.
- When you fancy a little afternoon tea with the other yummy mummys and need a cake that’ll have them knocking for your recipe
- When your kids have luncheon to be made, and want to give them a little lunch treat that’ll get them all excited and smiling
- When you’ve had a busy day and need a chilled dessert. This cake will bring you back up to ground zero
Carrot Cakes was inspired from my school home economics culinary classes – which, started me back into the love for food – for the heart, mind and soul.
Indeed, Carrot Cake’s origins have been in time. Though, it has been thought to have started as a carrot pudding, with carrots substituting for expensive sugar sweeteners. Carrot cake was seen as a luxurious rich dessert.
This dish uses a combination of millet, buckwheat and tapioca. The oils giving bounce and retaining the moisture.
This Cake is a vegan dessert and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g millet
- 100g buckwheat
- 50g tapioca flour
- 1tsp baking soda
- Pinch of salt
- 200ml olive oil
- 50g coconut oil
- 125g unrefined cane sugar
- 1 orange, juice
- 2 cardamom pods, seeds
- ½ nutmeg, grated
- 1 tsp cinnamon, ground (or small piece of cinnamon stick ground)
- 1 inch ginger
- 300g carrots, grated
- 100g raisins
- 100g walnuts
- For icing
- 125g cashew nuts
- 40g filtered water
- 20ml lemon juice
- 75g coconut oil
- 75g unrefined cane sugar
- To make the icing, soak the cashew nuts in filtered water for about 30 minutes. Drain and place in a blender pulse with 40ml water, lemon juice, sugar and coconut oil. Place in the fridge overnight.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin with olive oil and set to one side.
- In a food processor, grind the buckwheat groats, millet, sugar with the tapioca flour, and salt. Set to one side in a large mixing bowl. Add baking soda.
- Place the nutmeg, cinnamon and cardamom seeds into a chopper and whizz till fine. Add to the mixing bowl together with the carrots, raisins, walnuts and ginger.
- Pour into a food processor the oil and orange juice. Stir into the dry mixture. Combine well and dish into the cake tin.
- Cover with aluminium foil and bake in the oven for about 25 minutes. Remove the foil and bake for a further 25 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side until cool.
- Layer the icing over the cake over each layer with a spatula.