Planning a picnic? Here's a recipe for vegan carrot cake with orange cream cheese
Sick of banana bread?
Wouldn't blame you, honestly.
The loaf has become a staple of every Irish household during the pandemic and yes, it is delicious, but it's also been done. We have completed it, we must move on.
And what better way to move on than with homemade vegan carrot cake with orange cream cheese frosting that's also gluten free?
Marine scientist and chef Finn Ni Fhaolain has put together a delicious recipe for plant based carrot cake that's sure to impress anybody on your outdoor gatherings of no more than four people.
Finn has been writing about sustainable living and living a plastic-free life for a good while now, so it only makes sense that she's concocted a stunning homey recipe that's entirely vegan.
Don't let the sheer amount of ingredients throw you off - it's a gluten free vegan recipe, there was always going to be a lot in there.
And listen, it's worth it.
Vegan carrot cake loaf with orange cream cheese frosting
- 1 1/2 cups gluten free self raising flour
- 1 cup ground almonds (use a milled seed mix if you can’t find ground almonds)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp of cardamom
- 2/3 cup of oil e.g. coconut oil (melted) or sunflower oil
- 3 tbsp chia seeds
- 9 tbsp water or plant-based milk
- 1 ripe banana
- 1/2 cup of maple syrup
- 1 cup grated carrot
- 1 cup pecan or walnut halves
- 1 tub of Violife vegan cream cheese (or coconut milk based icing)
- zest of 1/2 an orange (or a whole tangerine)
- 2-3 tbsp of icing sugar
- 2 tbsp fresh orange juice
1. Preheat the oven to 180C. Line a loaf tin with bakery paper. Blend all wet ingredients until smooth, set to one side in a large mixing bowl. The outer layer on the chia seeds will turn to gel on contact with water and that gives us our “eggs” for this recipe.
2. In another bowl mix all dry ingredients together. Add dry ingredients to wet. Gluten free flour blends have different absorbances. If it feels a little dry add 1/2 to one cup of your chosen plant-based milk. The dough should be a very thick batter.
3. Add grated carrot and nuts to the batter and stir to combine. Pour into the loaf tin.
4. The cake can take up to 50 minutes depending on your oven. Use a clean toothpick/skewer to check the cake. If it comes back clean then the cake is ready. If it still has batter on it, the cake needs a little longer.
5. When ready (golden brown), remove and allow to cool for 10 mins in the tin, then transfer to a cooling rack. Allow the cake to cool completely before serving.
6. To make the frosting, mix the orange juice and zest through the cream and slowly whip in the sugar to your desired sweetness. Then refrigerate. Smear on the cake when cooler and tuck in!