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1 Vegan Carrot Cake

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Vegan Carrot Cake

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Ingredients

Vegan Carrot Cake

  • 255 g carrot, Peeled & roughly chopped
  • 1 level tbsp apple cider vinegar
  • 250 g plain flour
  • 1 level tsp baking powder
  • 1 level tsp baking soda
  • 1 level tsp natural vanilla extract
  • 1 Small Splash of Soy milk, Or other plant milk. Amount depending on how dry mixture is. Don’t use too much
  • 2 level tsp cinnamon powder
  • 1 level tsp nutmeg powder
  • 1 level tsp cardamom powder
  • 120 g Grapeseed Oil, Or other light tasting oil e.g canola, olive etc
  • 100 g Chopped walnuts, Plus a little extra for topping
  • 150 g brown sugar
  • 1/2 level tsp salt
  • 2 level tbsp Ground Flaxseed meal, Mixed in a bowl with 6 TBSP water

Icing

  • 225 g pure icing sugar
  • 1 1/2 level tbsp vegan butter, E.g nuttelex
  • 2 level tbsp fresh lemon juice
  • 1 level tsp natural vanilla extract
  • 1 level tsp apple cider vinegar
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  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5

Recipe's preparation

    Cake
  1. Preheat oven to 180 deg Celsius. Put baking paper into a loaf or cake tin.

    Add Carrot to bowl & chop for 5 seconds speed 6.

    Add remaining ingredients except for walnuts and mix for 10 seconds speed 5. If mixture is too dry add little bit more soy milk.


    Add walnuts and mix through manually with the spatula.


    pour into lined tin and bake for 40mins - 1 hour.

    take cake out of tin and leave to cool on a cooling tray.

    once cooled, ice with icing and top with crushed walnuts & desiccated coconut.
    2. Icing
  2. Add all ingredients and mix on reverse speed 3.5 for approx 45 seconds. Pausing and scraping bowl down as needed until desired consistency.
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  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • LOVE LOVE this cake so moist and delicious even my...

    Submitted by cmeier17 on 22. December 2020 - 13:23.

    LOVE LOVE this cake so moist and delicious even my 12 yr old who doesnt like nuts loved this cake. thank you!!!

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