Traditional Carrot Cake
This recipe – is delicious with a capital “D”! I made this and couldn’t stop going back for seconds. My flat mate and I managed to polish half the cake in 12 hours. In order to prevent any further eating, I invited some friends over for a dinner party – fortunately, (or unfortunately), the cake was finished within a 24 hour period stretch. I guess I will just have to make more....
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Gluten Free
- For cake
- 200ml vegetable oil
- 50g coconut oil
- 200g unrefined raw cane sugar
- 1 orange juice
- 250g plain flour, gluten free
- 1tsp bicarbonate of soda
- ½ tsp salt
- 2 cardamom pods, seeds, grounded
- 1tsp ground cinnamon
- 1inch ginger, grated
- ½ nutmeg, grated
- 300g carrots, grated
- 100g raisins
- 100g walnut pieces
- For cream for serving
- 250g-vegan cream
- 75g icing sugar
- 1 orange, zest
- Pre-heat oven to 180 degrees.
- Line a 9-inch round cake tin with butter and greaseproof paper. (Alternatively, you could use a rectangular cake tin by 8 inch by 10 inches).
- In a food mixer, beat the butter into the sugar until smooth.
- Sift in the flour and the bicarbonate of soda and salt. Continuing whizzing for a couple of minutes until combined. Then add the oil and orange zest and whizz until well combined
- Finally, add the remaining ingredients and whizz for about a minute.
- Place the carrot mixture into the tin and cook and cook for about 30 minutes until a knife in the centre comes out clean.
- Use a knife around the side of the cake tin. Gently remove and place on a wire wrack. Allow to cool.
- When ready to eat, combine the cream with the icing sugar and zest and it is ready to eat.