This vegan carrot and pecan cake is the last word crowd-pleaser, providing a fantastically moist crumb and a wealthy, velvety cashew frosting. It’s a dependable, freezer-friendly bake that proves plant-based entertaining will be totally 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 end up 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 gives a sturdy texture that stands up completely to the creamy, whipped cashew frosting. In the meantime, pecans present a satisfying crunch in opposition to the sleek frosting, whereas the maple syrup gives a pure, rounded sweetness.
Designed as a beneficiant traybake, it yields 20 squares, making it a really perfect alternative for bake gross sales, backyard events, or giant 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 improbable ’emergency’ cake to have tucked away for surprising company.
Why you’ll love this vegan carrot and pecan cake recipe
- Excellent for meal prep: The un-iced sponge freezes fantastically 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 gives 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 classy flavour.
Recipe FAQs
How you can retailer this vegan carrot cake?
As soon as embellished, the cake ought to be saved in an hermetic container within the fridge for as much as 3 days. When you have not but added the frosting, the sponge will be stored at room temperature in a sealed tin for two days.
Can I take advantage of a special egg replacer?
For this recipe, most vegan egg substitutes will work, however ‘complete egg’ replacements are greatest. In case you don’t have powdered or liquid egg replacer, the subsequent most suitable choice is ‘flax eggs’ (1 tablespoon of floor flaxseed blended with 3 tablespoons of water per egg). Chia seeds additionally work nicely for this.
Is that this cake freezer-friendly?
Sure. You possibly can 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 fantastically moist crumb and a wealthy, velvety cashew frosting. It’s a dependable, freezer-friendly bake that proves plant-based entertaining will be totally stress-free.
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Preheat oven to 180°C (Gasoline 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 new 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 nicely. Add the carrots, adopted by the flour and spices. Fold all the things 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 cook 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 fully.
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To make the frosting, add all of the substances besides the pecans to a excessive velocity 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 fully, switch to a board or serving platter. Take away the frosting from the fridge and whip with an electrical whisk till mild and fluffy. Beautify the cake with the frosting and sprinkle over the pecans. Lower 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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