Vegan Carrot Cake
Ingredients
- 125g (1 cup) whole wheat flour
- 60g (1/2 cup) spelt flour/ all purpose flour
- 20g (1/4 cup) hazelnut meal
- 20g (1/4 cup) almond meal
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp pink salt
- 1 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 60ml (1/4 cup) vegetable oil (I use grape seed oil)
- 60g (1/2 cup + 1 tbsp) light brown sugar
- 60g (1/2 cup + 1 tbsp) coconut or unrefined brown sugar, finely ground
- 120ml (1/2 cup) almond milk
- 30ml (2Tbsp) fresh orange juice
- 1 tsp pure vanilla bean paste
- 100g (2 medium)carrots
- Peel of 1 organic orange
- Toppings: pistachios and rose petals
Preparation
Preheat the oven to 180C / 350F. Grease and line one 22 cm (8-9inch) loaf cake pan. Peel and grate the carrots and set aside. In a medium bowl, sift together the dry ingredients
In a large bowl whisk the oil, sugar and vanilla for a few minutes until the sugar starts to dissolve, then stir in the almond milk and orange juice. Sift in the dry ingredients and stir to combine
Stir in the hazelnut flour and grated carrot, fold to combine
Pour the batter into the baking pan and bake in the oven for 45 minutes or until a toothpick inserted near the center comes out clean
Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely
To make the frosting I combined fresh blood orange juice with almond milk and powdered sugar