Vegan carrot cake with cream topping and walnuts

Vegan carrot cake with cream topping and walnuts

Based on 0 ratings
Diniz Janssen

Diniz Janssen

Community member

"Carrot cake is my favorite kind of cake, but I never quite got the good texture of both the cake itself and the butter spread when I tried vegan recipes. I experienced a lot myself and got this amazing recipe as a result! I make this at least once a week, sometimes more, because everyone wants a piece whenever I bake this cake! "

Difficulty

Medium 👍

Preparation

45 min

Baking

40 min

Resting

120 min

Ingredients

2Servings
41⅔ g
flour
tbsp
baking soda
tbsp
salt
tsp
ground cinnamon
30 ml
plant-based butter (melted)
16⅔ g
dark brown sugar
8⅓ g
sugar
tbsp
vanilla sugar
bananas
83⅓ g
carrots
41⅔ g
plant-based butter
33⅓ g
powdered sugar
16⅔ g
ground walnuts
tbsp
ground cardamom
tbsp
nutmeg
tbsp
vanilla extract

Recipes made to your taste

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  • Step 1/10

    Pre-heat the oven at 180 degrees celcius. Use a cake pan with a diameter of 24 centimeters. Make sure this is greased with olive oil.

  • Step 2/10

    • 41⅔ g flour
    • tbsp baking soda
    • tbsp salt
    • tsp ground cinnamon
    • tbsp ground cardamom
    • tbsp nutmeg

    Mix the flour, baking soda, salt, cinnamon, cardemom and nutmeg in a bowl and put aside.

  • Step 3/10

    • 30 ml plant-based butter (melted)
    • 16⅔ g dark brown sugar
    • 8⅓ g sugar
    • tbsp vanilla sugar

    Mix the melted butter, brown sugar, sugar, and vanilla sugar together.

  • Step 4/10

    • bananas

    Smash the bananas and add them to the butter mixture.

  • Step 5/10

    Add the dry ingredients and fold them in with a wooden spoon. Do not mix!

  • Step 6/10

    • 83⅓ g carrots

    Add the carrots (grated) to the mixture and fold them in with the wooden spoon. Again, do not mix!

  • Step 7/10

    Put the cake in the oven at 180 degrees Celsius for 35 to 40 minutes. When done, let rest until completely cooled down.

  • Step 8/10

    • 41⅔ g plant-based butter
    • 33⅓ g powdered sugar

    Now we make the butter spread! Put the butter in a mixer and mix it on the highest speed until the color is turned white. Add the powdered sugar little by little and mix through after every addition.

  • Step 9/10

    • tbsp vanilla extract

    Add a tablespoon of vanilla extract to the mixture and mix again.

  • Step 10/10

    • 16⅔ g ground walnuts

    Cut the cake through horizontally (preferably with a bread knife) and add 1/4 of the butter spread. Spread it out evenly. Put the upper half of the cake back on and add the rest of the spread. (Tip: have a bowl of hot water and heat up the spatula a little. This way, the topping will spread more evenly) Last but not least, add as many walnuts as you prefer. Enjoy!

  • Enjoy your meal!

    Vegan carrot cake with cream topping and walnuts

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