This recipe for a vegan carrot and ginger cake was adapted from one I found in a little vegan cookbook I found on my friends shelf. We were attempting to use up a huge veg box backlog but unfortunately even with doubling the carrot element this still used just two of many 🙂 We didn’t grumble as this turned out deliciously. We had it plain with some soy yogurt and some homemade apple sauce which worked great. I have included a creamy vegan frosting for those of you who don’t do carrot cake without icing!
This recipe uses coconut sugar which i prefer for it’s low GI ranking. You could use brown sugar but perhaps use a little less as it’s much sweeter. The addition of the ginger gives a nice little warming zing but this could be omitted if you weren’t a fan.
Carrots are a good source of vitamin A and beta- carotene which is a precursor to vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.Beta-carotene in itself is not an essential nutrient, but vitamin A is.
I was excited to find out that cooking carrot doesn’t destroy all the nutrients and that some argue that it actually makes the nutrients more bio-available by breaking down the lignin- the tough indigestible fibre. A 2007 study found that boiled carrots had the highest level of carotenoids available for the body to use in making Vitamin A. Additionally, boiling only destroyed a small amount of the Vitamin C in carrots: 100g of carrots (raw) 31mg Vitamin C. Boiled – 28mg Vitamin C. Steamed – 19mg Vitamin C. Unfortunately results are unconfirmed for cake!
Vegan Carrot and Ginger Cake
Makes 1x 8 inch round cake- serves 8
(double ingredients to make a layered sandwich cake)
100g / 1 cup Spelt Flour
100g / 1 cup Plain white flour or gluten-free blend
150g / 3/4 cup Coconut Sugar
2 tsps Baking Powder
1 tsp Cinnamon
1/4 tsp Salt
175ml / 3/4 cup Soy Milk
2 tsps Vanilla Extract
4 tbsp Coconut Oil- melted
1 linseed/flax egg (1 tbsp of ground flax with 1 tbsp of water)
120g / 1 cup grated Carrot
1 thumb sized piece of grated Ginger
(thanks to the Rawtarian for the recipe)
1 cup Raw Cashews (soaked 3 hours)
1 tbsp Lemon Juice
1 tbsp Dates (soaked)
1/2 tbsp Coconut Butter
1/2 tsp Vanilla Extract
pinch of Salt
- Preheat the oven 180C/350F/gas mark 4 and grease a 8 inch round cake tin
- In a large bowl mix together the flour, sugar, baking powder, cinnamon, salt
- Add in the wet ingredients and mix carefully until just incorporated
- Pour into the tin and bake on a high shelf for 25-40 minutes until a skewer comes out clean
- Pop out the tin and cool on a rack before icing.
- Blend up frosting ingredients in a blender until smooth and silky
- Frost the cake decorating with some crushed cashew pieces or some ribbons of orange zest.
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Recipe adapted from recipe book ‘How it all Vegan’ by Tanya Barnard
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