Easy Vegan Carrot Cake - Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, easy vegan carrot cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy Vegan Carrot Cake is probably the favorite food menus that are being sought by many people people through the internet. When you are the one who is looking to get the recipe information, then this can be a right website page. We convey the steps to how to cook along with the ingredients needed. Make sure you also display related videos as additional information.
To get started with this particular recipe, we have to first prepare a few components. You could cook Easy Vegan Carrot Cake using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Easy Vegan Carrot Cake
- Get of For the cake.
- Get 135 g of carrot, peeled and grated.
- You need 1 of lemon, zest only.
- Take 67 g of walnuts, chopped.
- Make ready 35 g of sultanas.
- Take 35 g of chopped pitted dates.
- Get 200 g of plain flour.
- Get 120 g of light brown sugar.
- Get 1/4 tsp of ground/grated nutmeg.
- Get 1/2 tsp of ground cinnamon.
- You need 1 tsp of baking powder.
- Take 1 tsp of bicarbonate of soda.
- It's 200 ml of almond milk.
- Get 80 ml of flavourless oil or melted dairy-free butter.
- Take of Lemon drizzle icing.
- You need 7 tbsp of Icing sugar.
- It's 1.5 Tbsp of lemon juice.
Instructions to make Easy Vegan Carrot Cake
- Grease and line with baking parchment a loaf tin and preheat your oven to 180 degrees fan..
- Place the flour, sugar, baking powder, bicarb, nutmeg, cinnamon in a large mixing bowl. Pour in the almond milk and mix gently until smooth. Pour in the oil and mix until just incorporated..
- Tip in the carrot, walnuts, zest, raisins and chopped dates and fold in gently. Pour into the prepared loaf tin and bake in the centre of the oven for 40-50 minutes, or until a skewer inserted comes out clean..
- Leave to cool completely on a wire rack. When cool, remove from the tin, mix together the icing sugar and lemon juice until you have a thick, but dribbly icing and drizzle over the top. Grate over some extra zest for decoration..
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