Last week, I really needed to do something with our leftover carrots. I opted for carrot cake, because everyone knows I love cake, but didn’t really have a recipe to suit my needs. So I adapted one from Isa Does It, which was originally for a Chocolate Zucchini Bundt Cake. Since I do everything domestic on the fly these days, I couldn’t be bothered to make an icing, and forgot to add spices. The result was a surprisingly tasty, stripped-down version of carrot cake, with icing from a can. Still interested? Here’s the recipe.
Really Simple Vegan Carrot Cake
2016-05-18 09:22:23
Serves 6
A delicious and fluffy basic carrot cake recipe.
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
- 200g carrots
- 80g plain flour
- 100g spelt flour
- 30g cornflour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of sale
- 70g sugar
- 110g apple puree
- 90ml milk
- 60ml oil
- 1 tsp vanilla
- 1 can or recipe of your favourite vegan frosting.
Instructions
- Preheat the oven to 180ºC.
- Shred your carrots in a food processor, or by hand if that’s how you roll.
- Combine the flours, cornflour, baking powder, bicarb, salt and sugar in a large bowl and make a well in the centre.
- Add the apple puree, milk, oil and vanilla into the centre of your dry ingredients and mix until just combined.
- Fold the carrots into your cake batter.
- Spray a small bundt pan with oil and add the batter.
- Bake for 40 – 50 minutes, until a skewer inserted into the cake comes out clean.
- Let cool and frost with your favourite icing.
Notes
- This makes a half-sized bundt tin cake. Double the recipe if you are using a regular-sized bundt tin.
- Icing a cake that hasn’t cooled completely is usually a no-no. However, if you frost this while it’s still slightly warm and let the excess icing drip off onto a plate, you end up with a gorgeously smooth finish.
Adapted from Isa Does It
Adapted from Isa Does It
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