This vegan carrot and pecan cake is the last word crowd-pleaser, providing a superbly moist crumb and a wealthy, velvety cashew frosting. It’s a dependable, freezer-friendly bake that proves plant-based entertaining could be fully stress-free.
This vegan carrot and pecan cake balances the earthy sweetness of grated carrots with the nice and cozy, fragrant notes of cinnamon, nutmeg, and orange zest. In contrast to some vegan bakes that may prove dense, the key right here lies in soaking the sultanas in Earl Gray tea, which provides each moisture and a refined floral depth to the sponge.
The usage of wholemeal flour supplies a strong texture that stands up completely to the creamy, whipped cashew frosting. In the meantime, pecans present a satisfying crunch in opposition to the graceful frosting, whereas the maple syrup gives a pure, rounded sweetness.
Designed as a beneficiant traybake, it yields 20 squares, making it a super alternative for bake gross sales, backyard events, or massive household gatherings. It’s a versatile recipe that feels indulgent whereas being healthful, and since it may be frozen forward of time, it’s a unbelievable ’emergency’ cake to have tucked away for surprising friends.
Why you’ll love this vegan carrot and pecan cake recipe
- Good for meal prep: The un-iced sponge freezes superbly for as much as three months.
- Healthful substances: Makes use of wholemeal flour and pure sweeteners like maple syrup and sultanas.
- Crowd-friendly: A single traybake supplies 20 beneficiant servings.
- Dairy-free decadence: The cashew-based frosting is remarkably creamy with out the necessity for butter or cream cheese.
- Fragrant profile: Infused with Earl Gray tea and recent citrus zest for a complicated flavour.
Recipe FAQs
The best way to retailer this vegan carrot cake?
As soon as embellished, the cake needs to be saved in an hermetic container within the fridge for as much as 3 days. When you’ve got not but added the frosting, the sponge could be saved at room temperature in a sealed tin for two days.
Can I exploit a distinct egg replacer?
For this recipe, most vegan egg substitutes will work, however ‘complete egg’ replacements are greatest. In the event you don’t have powdered or liquid egg replacer, the following best choice is ‘flax eggs’ (1 tablespoon of floor flaxseed combined with 3 tablespoons of water per egg). Chia seeds additionally work properly for this.
Is that this cake freezer-friendly?
Sure. You may freeze the un-iced sponge. Wrap it tightly in parchment paper after which a double layer of foil. Defrost at room temperature in a single day earlier than whipping the frosting and adorning.
Want easier bakes? Strive these vegan cookie and biscuit recipes
Vegan Carrot and Pecan Cake with Cashew Frosting
This vegan carrot and pecan cake is the last word crowd-pleaser, providing a superbly moist crumb and a wealthy, velvety cashew frosting. It’s a dependable, freezer-friendly bake that proves plant-based entertaining could be fully stress-free.
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Preheat oven to 180°C (Fuel Mark 4, 350°F). Grease a 23x33cm baking tin with oil and line with oiled baking parchment.
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In a small bowl combine collectively the recent tea and the sultanas and put aside to infuse.
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In a big mixing bowl, mix the sugar and the oil and blend properly. Add the carrots, adopted by the flour and spices. Fold the whole lot collectively till clean however attempt to not over combine.
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Drain the sultanas and discard the tea. Add the sultanas to the batter, together with the salt, zest, bicarbonate of soda and the made up egg replacer. Stir collectively till simply mixed and pour into the ready tin.
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Switch the cake to the oven and prepare dinner for 1 hour. The cake is cooked when it’s springy to the contact however nonetheless moist. A skewer inserted into the centre ought to come out virtually clear.
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When the cake is cooked, take away from the oven and depart to chill within the tin for a couple of minutes earlier than transferring to a wire rack to chill utterly.
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To make the frosting, add all of the substances besides the pecans to a excessive pace blender. Course of till very clean. Switch to a big bowl, cowl and chill till able to serve.
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When the cake has cooled utterly, switch to a board or serving platter. Take away the frosting from the fridge and whip with an electrical whisk till gentle and fluffy. Beautify the cake with the frosting and sprinkle over the pecans. Reduce into 20 squares and serve.
Serving: 100gEnergy: 446kcalCarbohydrates: 45gProtein: 5gFats: 30gSaturated Fats: 9gPolyunsaturated Fats: 6gMonounsaturated Fats: 13gTrans Fats: 0.1gSodium: 192mgPotassium: 323mgFiber: 3gSugar: 26gVitamin A: 3623IUVitamin C: 5mgCalcium: 69mgIron: 2mg
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