Coconut carrot bundt cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self-rising flour sub half with either spelt, rye, wholewheat, or oat flour 1/2 cup shredded coconut 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg 1 ½ cups coconut Sugar 2 ⅓ cups Grated Carrot 1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water) ½ cup Canola Oil (120ml) or olive oil 1/2 cup coconut milk 1 medium over-ripe mashed banana or apple puree 1 tsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 1 cup Walnuts (100g) Chopped, Optional (sub with pecans) Coconut cream cheese frosting: 2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa 1-2 cups icing sugar 1 1/2 teaspoon lemon juice 1–2 teaspoons vanilla extractpinch of salt 1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius. Generously grease the bundt pan and dust it with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake bundt pan and place into the preheated ovenBake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.5. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.6. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend or mix well the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top along with a sprinkle of icing sugar. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
One bowl carrot cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self rising flour sub half with either rye, wholewheat or oat flour1/2 cup almond flour1 tsp Baking Powder1 tsp Baking Soda½ tsp Salt1 tsp Cinnamon1 tsp Nutmeg1 ½ cups coconut Sugar2 ⅓ cups Grated Carrot1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)½ cup Canola Oil (120ml) or olive oil1/2 cup plant milk1 medium over ripe mashed banana or apple puree1 tsp Vanilla Extract1 Tbsp Apple Cider Vinegar1 cup Walnuts (100g) Chopped, Optional (sub with pecans)Cashew cream cheese frosting:2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa1-2 cups icing sugar1 1/2 teaspoon lemon juice1–2 teaspoons vanilla extractpinch of salt1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius . Generously grease cake pan and dust the cake pan with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake pan and place into the preheated oven.Bake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.4. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.5. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top. Photo Gallery Hope you love carrot cake as much as we do, especially when it’s this easy to make! M*
One bowl vegan carrot cake
One bowl vegan carrot cake is one of my absolute favorite cakes I have made thus far. It’s all a carrot cake should be, moist, tangy, chewy, nutty and super super yum! I am certainly making this one again and I might even add in a few extra ingredients the second time around. This cake is stuck on my brain, like in forever!
