Vegan Carrot Bundt Cake
Carrot cake is tradition around Spring in my family and I always loved making it with my mom, although she would always ask me to grate the carrots (haha). This recipe is the plant-based version of my childhood recipe. It’s super fluffy, perfectly moist and the velvety coconut frosting just give it that extra creaminess.
Serving: 8 to 10 servings
Prep time : 30 minutes
Baking / Cooking / Cooling time: 1 hour
Total time: 1 hour and 30 minutes
280g All-purpose flour
160g Raw sugar
10g Baking powder
2g Baking soda
50g Chopped walnuts
2 Large carrots (About 300g)
100g Neutral oil such as rapeseed oil
300g Vegan milk (such as oat or rice)
70g Coconut milk (full fat)
100g Raw cashews, soaked in hot water
15g Lemon juice
50g Coconut oil
30g Coconut milk (full fat)
10g White Sugar
For the Cake
Preheat oven to 180°C
Peel and grate the carrots and set aside.
Brush a large Bundt pan with melted vegan butter, then dust it with flour.
In a bowl, sift together the dry ingredients except for the the walnuts.
In another bowl, add all wet ingredients. Whisk until well combined.
Slowly pour the wet ingredients in the dry ingredients while whisking gently. Continue until well combined. Make sure not to overmix.
Gently fold the chopped walnuts in the batter with a spatula
Pour the batter into the baking pan and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean.
Allow to cool for 10-15 minutes in the pan. Then invert it onto a plate and remove the pan carefully and let cool completely.
Soak cashews as long as possible. Try overnight, if not, let them sit in hot water for at least 20 minutes while you prepare the cake.
Place all ingredients in a high-speed blender. Blend until smooth.
Place in the refrigerator to set for at least 1 hour.
Spread the frosting on top of the cake and sprinkle your favorite toppings. Enjoy!