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Vegan carrot cake with coconut frosting

 


Enjoy a vegan coffee break! This moist carrot cake with delicious coconut frosting is perfect for any coffee break. Baked without any animal products. The cake keeps well in the fridge and is even more delicious if allowed to stand for a day.

* Santa Maria recipe

DESSERT/ SNACK

 

50 MINUTES

SERVES 8

INGREDIENTS

 

  • Coconut flakes for the baking tin
  • 3 Carrots
  • 50 ml Rapeseed oil
  • 200 g Sugar
  • 100 ml Coconut milk
  • 200 g Wheat flour
  • 2 pinches Santa Maria Rock Salt
  • 0.5 tsp Bicarbonate of soda
  • 1 tsp Cardamom
  • 1.5 tsp Cinnamon
  • Coconut frosting
  • 50 g Natural tofu
  • 1 tbsp Coconut milk
  • 200 g Icing sugar
  • 150 g Coconut flakes
  • 1 lemon, peel of
  • Garnish
  • 2 tbsp Chopped walnuts
  • Grated carrot

 

 

 

 

Method

 

  1. Preheat the oven to 175°C.
  2. Grease a tin (approx. 1.5 litres) and sprinkle with coconut flakes.
  3. Finely grate the carrots and mix all the cake ingredients into a fine batter.
  4. Pour the batter into the pan and bake in the lower part of the oven for about 40 minutes.
  5. Mash the tofu on a plate.
  6. Add the coconut milk and icing sugar and mix together into a thick glaze. Stir in the coconut flakes and grate in the lemon peel.
  7. When the cake is baked, turn it out and spread over the coconut frosting. Let it cool, sprinkle chopped walnuts and shredded carrot over the top and cut the cake into pieces.

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