Easter carrot cake recipe by Violife
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Easter carrot cake
An Easter carrot cake that is sure to delight – this vegan cake uses Violife cream cheese for a deliciously different icing.
Brought to you by Violife
Ingredients
For the cake
- 250 ml jar coconut oil, melted
- 300 g light brown sugar
- 1 1/2 tsp vanilla essence
- 210 ml oat milk
- 420 g plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp ground nutmeg
- 1 orange, zest only
- 4 medium carrots, grated
For the icing
- 2 Violife Creamy Original
- 100 g coconut flakes
- 60 ml oat milk
- 2 tsp lemon juice
- edible flowers, for decorating
- baked coconut flakes, for decorating
Instructions
1
Heat the oven to 180°C and grease 2x 20cm cake tins with coconut oil and line the base with baking paper.
2
Whisk together the oil and sugar, then add the vanilla essence and oat milk.
3
Combine the flour, baking powder, soda, spices and orange zest in a separate bowl before adding the dry mixture to the wet mixture and stir well. Stir in the grated carrot.
4
Divide the mixture between the tins and bake in the oven for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Then take out and let cool completely.
5
To make the icing, mix all of the icing ingredients together in a mixer until you have a fluffy frosting.
6
Once cooled, spread half the icing on top of one of the cakes and then place the other cake on top.
7
Decorate the topping of the cake with the rest of the icing and sprinkle with coconut flakes and edible flowers.
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