Vegan Carrot Cake - Incredibly moist and easy

Name: Vegan Carrot Cake - Incredibly moist and easy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: american
Ingredients: 500 ml whole-wheat flour; 2 stalks carrots; 1 tsp baking soda; 3 tbsp ground cinnamon; 125 ml walnut or any other nuts you like; 250 ml unsweetened soy milk; 62 ml extra-virgin olive oil; 4 tsp Agave nectar light syrup; 1 tsp Orange oil; 1 tsp Madagascar vanilla oil

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Lisa’s Seasonal Table

Community member

lisaseasonaltable.wixsite.com/tasty

"This cake is so simple to make. No egg, no dairy, you can replace the nuts part with dried fruits and soy milk with water if you have allergies. Just mix the dry and wet ingredients, bake for 30 mins, you will get a very moist and delicious cake. It can stay in refrigerator for 4~5 days within airtight containers and can be easily reheat by microwave oven(800w, 1 min). I’m using 2 fruit cake moulds for this recipe, you can also use a 450ml toast mould instead."

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

125 ml

whole-wheat flour

½ stalks

carrots

¼ tsp

baking soda

¾ tbsp

ground cinnamon

31¼ ml

walnut or any other nuts you like

62½ ml

unsweetened soy milk

15½ ml

extra-virgin olive oil

1 tsp

Agave nectar light syrup

¼ tsp

Orange oil

¼ tsp

Madagascar vanilla oil

Utensils

oven, 2 whisks, spatula

Step 1/6
- oven
Preheat oven to 180°C/350°F
Step 2/6
- ½ stalks carrots
- ¼ tsp baking soda
- ¾ tbsp ground cinnamon
- 125 ml whole-wheat flour
- 31¼ ml walnut or any other nuts you like
- whisk
Mix all dry ingredients(Whole-wheat flour, baking soda, cinnamon powder, walnut, carrots(minced)) with a whisk
Step 3/6
- 62½ ml unsweetened soy milk
- 15½ ml extra-virgin olive oil
- 1 tsp Agave nectar light syrup
- ¼ tsp Orange oil
- ¼ tsp Madagascar vanilla oil
- whisk
Mix all wet ingredients(Soy milk, Extra-virgin olive oil, Agave nectar light syrup, orange oil, Madagascar vanilla oil)
Step 4/6
- spatula
Add wet ingredients to dry ingredients. Stir till fully mixed. The paste shall be soft enough so you can pour it to the mold with the help of a spatula. Add few teaspoon of water or soy milk if the dough is too dry.
Step 5/6
Gently tap the mold on the table to flatten the paste and eliminate bubble inside.
Step 6/6
Bake under 180°C/350°F for 30mins, until a toothpick inserted comes out clean.
Enjoy your meal!