Name: Brazilian Carrot Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 180 g Plain flour; 150 g Light brown sugar; 1 tsp Salt; 175 g Carrots sliced; 180 ml Fresh orange juice; 60 ml Sunflower oil; 1 tbsp Baking powder; 30 g Cocoa powder; 140 g Light brown sugar; 4 tbsp Plant milk; 55 g Vegan spread/margarine

AuthorElisa Booker

RatingDifficultyBeginner

Brazilian carrot cake from one of my favourite vegan cafes - http://essentialvegan.uk/
It reminds me of jaffa cakes and is perhaps the best cake I have ever eaten!

Yields1 Serving

Prep Time10 minsCook Time35 minsTotal Time45 mins

Dry Ingredients

180 g Plain flour

150 g Light brown sugar

1 tsp Salt

Wet Ingredients

175 g Carrots sliced

180 ml Fresh orange juice

60 ml Sunflower oil

Plus

1 tbsp Baking powder

Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)

30 g Cocoa powder

140 g Light brown sugar

4 tbsp Plant milk

55 g Vegan spread/margarine

Heat oven to 180 degrees C

Combine dry ingredients in a big mixing bowl

Blend wet ingredients in blender for 4-5 mins until completely smooth

Add wet ingredients to dry ingredients and gently mix until combined

Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter

Pour mix into pre-greased or lined baking tin and cook for 30 minutes.

Allow cake to fully cool before removing from tin

Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.

Leave glaze to cool and thicken, then pour over cake once desired consistency is reached

Enjoy!

Ingredients