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Home » Carrot Cake with Coconut Whip Icing

Carrot Cake with Coconut Whip Icing

It’s my dads birthday tomorrow so decided to celebrate in the best way I know how.. With delicious food! This Carrot Cake recipe is super easy and the coconut whip adds an amazing texture as an icing. This recipes is vegan, refined sugar free and can also be made gluten free.

Carrot cake has always been a family favourite. it’s often requested for birthday cakes as it’s not too sweet but super soft and moist. I really couldn’t recommend this recipe more. I love to add dried fruits and nuts to the middle layer and topping for extra sweetness and texture. I can guarantee that you’ll be going back for a second slice.

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The coconut whip icing for this cake is extremely easy, just be sure to put your coconut milk or cream in the fridge over night so its easy to use the ‘cream’ part. Or you could also just use coconut yogurt, it creates a really nice texture and flavour when paired with the cinnamon and nutmeg. Let me know what you think on my instagram if you make this recipe.

To make this Carrot Cake cake GF you can use 2 cups of buckwheat flour with 1 cup of almond meal. I’ve made this cake with white organic flour as well as the buckwheat flour and both turned out great. I find that almond meal is a great way at creating moisture in gluten free baking it’s also great in raw treats as a base.

Serves: 10

Minutes: 60

Ingredients

3 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

Pinch of salt

1 1/2 cup plant milk

1 tsp apple cider vinegar

3 flax eggs (3 tbsp of flax meal with 12 tbsp of water)

1/2 cup apple sauce

1/2 cup coconut sugar

2 tsp vanilla essence

1 1/2 cups grated carrot

1/4 cup melted coconut oil

1/2 cup chopped walnuts

For the icing

2 cans of full fat coconut cream placed in the fridge for at least 10 hours. (I put mine in the fridge the night before.)

2 tbsp maple syrup

Method

Pre heat the oven to 180 degrees and line two cake tins with coconut oil.

Make your flax egg by mixing the flax meal with water.

If you’re making you apple sauce cook the apples with a bit of water until soft then blend and place to the side.

In a large bowl place the buckwheat flour, almond meal, baking powder, baking soda, cinnamon, ground ginger, salt and nutmeg, and mix together.

In a seperate bowl add the milk and apple cider vinegar and let it sit for 1 minute until it turns into a buttermilk consistency. Add the apple sauce, flax egg, coconut sugar, vanilla, carrot, walnuts and melted coconut oil and mix through.

Add the wet mixture to the dry and fold through.

Pour your batter equally into the two cake tins and cook for 20 minutes.

To make the icing remove your coconut cream from the fridge (be sure not to shake it) open and scoop the thick layer at the top. Avoid using the watery stuff at the bottom.

Using an electric hand mixer beat the coconut cream until light and fluffy (this should take 3-5 minutes) then add the maple syrup and mix through.

Top both layers of the cake with this icing as well as any dried fruit and decorations you like.

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Have fun and enjoy

Kelsi xx

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