I know, it doesn’t look as neat around the sides as it should but it was yummy – doesn’t that count?? I wasn’t going to not post it simply because it wasn’t neat enough so here it is!

An easy, vegan carrot cake that is a perfect option for any party. I made it for a Chanukah party my in-laws hosted and it all got eaten.

Ingredients

250ml coconut oil, melted
300g coconut palm sugar
1 tsp vanilla essence
210ml oat milk
420g buckwheat flour
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Zest of one orange
4 carrots, grated
Edible flowers and chopped walnuts to decorate (optional)

Icing:
2 boxes creamed coconut
1 tbsp lemon juice
50g stevia, Natvia icing sugar or normal icing sugar
60ml oat milk

Method

Heat the oven to 180* and line and grease two 20cm round springform cake tins with coconut oil.

Whisk together the oil and sugar, then add the vanilla and oat milk.

In a separate bowl, combine the flour, baking powder, bicarb, spices and orange zest.

Add the dry ingredients to the wet and stir well, then stir in the grated carrot and mix.

Divide the mixture equally between the 2 tins and put in the oven to bake for 25-30 minutes or until a fork comes out clean.

While it’s in the oven make the icing by adding some boiling water to the creamed coconut until it disperses. You might need to do it all with your hands until it all blends in. Let it remain quite thick though. Once it’s smooth, add the rest of the icing ingredients and mix. Do not put this mix in the fridge otherwise it will harden.

Once the cake is cool, spread the icing over the middle and top layer and decorate.

Love & health,
Lauren