Moist Vegan Orange Carrot Cake
Ingredients
Carrot cake base
- 320g plain flour
- 200g brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1-2 tbsp cinnamon
- 250g peeled carrots (grated)
- 160g fresh orange juice
- 100g olive oil
- 50g crushed nuts (any you like)
Cashew cream cheese filling
- 500g cashews (soaked if not using a high-speed blender)
- 160g water
- Zest and juice of 1 lemon
- Pinch of salt
Whipped cream topping
- 400g vegan double cream
- Sweetener of choice (icing sugar, agave, or maple syrup)
Preparation
Mix dry ingredients in one bowl and wet in another.
Combine until just mixed without overworking.
Divide the batter into three 6-inch tins.
Bake at 180°C for 40 minutes or until a knife comes out clean.
Cashew cream
Blend cashews with water, lemon zest, lemon juice, and a pinch of salt until smooth and creamy.
Whipped cream
Whip vegan double cream with sweetener of choice until thick and fluffy.
Assembly
Place a cake layer and add cashew cream.
Repeat the layering process.
Coat the entire cake with whipped cream on sides and top.
Notes
This cake is a great thank-you gesture and worth baking for any occasion.
