Dessert
Easter Carrot Cake
Prep time20 min
ServingsPortions 6
FOR THE ICING:
- 2 packs Violife Original Creamy
- 100 g coconut flakes
- 60 ml oat beverage
- 2 tsp lemon juice
FOR THE CAKE:
- 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
- To make the icing, mix all ingredients in the mixer until you have a fluffy frosting.
- Heat the oven to 350°F (180°C). Grease 2 x 20cm cake tins with coconut oil and line the bases with baking paper.
- 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.
- 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.
