Vegan Carrot & Walnut Cake + Peanut Butter Frosting!

Hello all! I know with everything going on it can feel very surreal and overwhelming but I want to bring you a little normality and happiness by sharing this Easter Inspired Vegan Carrot & Walnut Cake with Peanut Butter Frosting. The great thing about vegan cakes is that they require little fresh ingredients as you don’t have to use eggs. Hopefully this recipe will include lots of things you already have in the cupboard. During this difficult time, I like to find a little bit of normality by still celebrating the events I usually would in my own way, like baking this cake for Easter. I know we’re still a few weeks away but can you blame me for already getting a little excited! Carry on reading for the full recipe and enjoy!

For the Cake:
250ml Vegetable/Coconut Oil
210ml Dairy-Free Milk (I chose Oat!)
1½ tsp Vanilla Essence
300g Light Brown Sugar
420g Plain Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 Orange (Zest Only)
4 Medium Carrots Grated
75g Chopped Walnuts (Extra if decorate if you wish)

For the Icing:
180g Smooth Peanut Butter (Not too runny)
80g Dairy-Free Butter
60g Powdered Sugar
½ tsp Vanilla Extract
Splash of Non-Dairy Milk (if required)

To begin, preheat your oven to 175℃. Then weigh out the flour, light brown sugar, baking powder, cinnamon and ginger into a large mixing bowl and mix together.

Weigh out your wet ingredients into a separate mixing bowl including the oil of your choice and dairy-free milk. Add the mixture to the dry ingredients and mix together well.

Add the zest of the orange by grating on a very fine setting. Next grate the carrots into a separate bowl. Once they are grated squeeze the carrots to remove any excess liquid. You can do this by either using a j-cloth or a clean tea towel. Chop the walnuts into small bitesize pieces and add to the cake mixture. (I didn’t have enough walnuts in my cupboard so I made up the weight by adding some mixed nuts which worked well and was really tasty!)

Spoon the mixture into a 24cm round tin or whatever tin you have on hand! The smaller the tin the taller it will be but thats entirely up to! Place in the middle of the oven and cook for 45-50 minutes but as soon as it begins to colour on top check it. You can use the classic method of sticking a cocktail stick or skewer in the middle and if it comes out clean, its ready to come out!

Place the cake on a cooling rack. Don’t remove from the tin until the tin is cool to the touch and then allow the cake to completely cool before any icing. Whilst the cake is cooling you can begin to prepare the frosting by simply adding all the ingredients into a bowl and whisk together with an electric whisk until smooth. If it is too thick, you can add a splash of milk and mix again but I recommend adding gradually to avoid your icing becoming too runny.

The last stage is to assemble and serve up your cake! Place your cake onto whatever you want to serve it on and spread your icing on to the top of the cake. Then you can decorate the top however you wish! I decided to decorate with extra chopped nuts and a dusting of icing sugar.

I hope you enjoyed my recipe and maybe inspired to do a little baking at home. Stay safe everyone and speak to you all soon!


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