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Easter Carrot Cake

  • cooktimeCooking time30 min
  • preptimePrep time20 min
  • servingsServingsPortions 6
recipe image Easter Carrot Cake
  • 2 packs Violife Original Creamy
  • 100 g coconut flakes
  • 60 ml oat beverage
  • 2 tsp lemon juice
  • 250 ml jar coconut oil, melted
  • 300 g light brown sugar
  • 1 ½ tsp vanilla essence
  • 210 ml oat beverage
  • 420 g plain flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp bicarbonate soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp ground nutmeg
  • 1 orange, zest only
  • 4 medium carrots, grated
  • Edible flowers, for decorating
  • Baked coconut flakes, for decorating
  1. To make the icing, mix all ingredients in the mixer until you have a fluffy frosting.
  2. Heat the oven to 350°F (180°C). Grease 2 x 20cm cake tins with coconut oil and line the bases with baking paper.
  3. Whisk together the oil and sugar, then add the vanilla essence and oat milk. Combine the flour, baking powder, soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot. Divide the mixture between the tins bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool completely.
  4. Place one cake on top of the other with half of the icing between the two. With a spatula decorate the topping of the cake and then sprinkle with coconut flakes and edible flowers.