Easter
Carrot Cake with Frosting
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Cooking time50 minutes
Prep time20 minutes
DifficultyMedium
Servings10 portions
Dry ingredients:
- 300 g all-purpose flour
- 200 g brown sugar
- 3 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Wet ingredients:
- 180 g almond milk
- 70 g olive oil
- 2 teaspoons vanilla extract
- 300 g grated carrots
- 3 walnuts, roughly chopped
- 70 g raisins
For the frosting:
- 1 Violife Creamy Original
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Preheat oven to 170°C.
- Line a rectangular cake pan with parchment paper.
- In a large bowl, add flour, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and a pinch of salt. Whisk until well combined.
- Add the almond milk, olive oil, vanilla extract and mix until combined.
- Do not overmix. The batter should be quite thick. Fold in the walnuts and raisins Pour into the prepared pan. Bake at 170°C for 45 to 55 minutes.
- Cool on a wire rack.
- In a bowl, add the Violife Creamy Original, softened to room temperature, the grated zest of 1 lemon and vanilla extract. Beat with a hand mixer.
- Add the icing sugar and beat until smooth.
- Store in the refrigerator.
- Add the frosting when the cake has cooled. Garnish with chopped walnuts.
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