Carrot cake is a go to in the Pureharvest work place. It is such a classic and simple cake but also so versatile, it’s great for all different occasions. Make multiple cakes and layer up to create the ultimate birthday cake or simply whip a simple single layer version like this up on a weekend and have on hand for whenever you fancy a little slice of deliciousness.
Also, if you don’t fancy cream cheese or can’t locate a suitable vegan friendly one and want to make an entirely vegan version, we have a fantastic cashew frosting recipe that will worked incredibly well.
Preheat the oven to 180C. Oil and line a round baking tray (20cm diameter) with baking paper.
Prepare the flax egg by mixing together the flax meal and coco quench, set aside.
Sift together the dry ingredients and set aside.
Whisk the flax eggs, rice malt syrup and oil in a large bowl until well combined.
Add the dry ingredients to the wet ingredients and mix until combined before adding the grated carrots and sultanas. Keep in mind, it is quite a thick batter as the carrots will lose a lot of water while they bake to create moisture in the cake.
Spoon the mixture into the prepared spring form baking dish.
Bake in the oven for around 45-50 minutes or until a knife in the middle comes out clean. Remove from the oven and cool slightly in the cake tin before turning out onto a wire rack to cool completely.
While the cake is cooling make the icing. In a medium sized bowl, put the cream cheese (vegan version if you prefer), vanilla, lemon zest and rice malt syrup. Whisk together until smooth and creamy.
Once the cake has completely cooled, spoon the frosting on and sprinkle with chopped walnuts.
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