A really moist carrot cake, spiced with cinnamon and full of walnuts, topped with a vegan cream cheese and natural fermented coconut frosting that's creamy with a little tang, just like the original. Dairy-free.
Ingredients
- 250 g finely grated carrot
- 3 eggs
- 150 g brown sugar
- 150 ml sunflower oil
- 220 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- A pinch of salt
- 60 g chopped walnuts, plus a few whole ones to decorate
- 200 g cold vegan cream cheese, for the frosting
- 150 g natural fermented coconut, for the frosting
- 70 g icing sugar, for the frosting
- 1 teaspoon vanilla extract, for the frosting
Method
- Preheat the oven to 180 °C. Grease and line a 20 cm round tin.
- Beat the eggs with the brown sugar for 3 minutes, then pour in the oil in a thin stream, still beating.
- Sift the flour with the baking powder, bicarbonate, cinnamon, nutmeg and salt, and fold it in with a spatula.
- Add the grated carrot and chopped walnuts, and mix to spread them evenly.
- Pour into the tin and bake for 45 minutes, until a skewer comes out clean. Leave to cool completely on a rack.
- For the frosting, drain the fermented coconut in a fine sieve for 10 minutes, then beat it with the cream cheese, icing sugar and vanilla until firm.
- Spread the frosting over the cake and decorate with walnuts. Keep in the fridge.
Time: 90 minutes · Serves 10
For a two-layer cake, double the batter and bake it in two tins. Use any leftover frosting as a fruit dip, or serve the cake with a glass of kefir-style fermented coconut.
You might also like our creamy apple tart. Find COCO by Angela at your nearest shop.