VEGAN: Super Quick and Easy To Make Carrot Cake [VIDEO]
A great snack or dessert option that you will certainly enjoy.
Looking for another dish that can you can serve as a dessert or snack? I actually have tons in store for you but let’s begin with this very easy recipe that is filled with the most delicious ingredients.
If you are fond of dates, dried apples and desiccated coconut, then this recipe will be something you will love. Just imagine all of those of your favorite ingredients in one dish. Sound delish, right? You won’t only enjoy the ingredients mentioned above but also the super moist carrot cake that all those ingredients are placed on. Oh, and there are a whole lot of other scrumptious ingredients included in this recipe that you can never say no to.
It is a perfect dish not only as a dessert but also for a simple afternoon snack that you can serve to all of your fellow vegan friends and even to non-vegan ones too. I’m sure your non-vegan friends will love it as much as you will. So try it out and tell me what you think.
Check out the recipe below.
Vegan Carrot Cake
250g (8oz) porridge oats
50g (2oz) dried apple
150g (5oz) dates, pitted
300g (10oz) carrots, grated
2 oranges, zested and juiced
1 tsp grated ginger
50g (2oz) maple syrup
1 tsp mixed spice
50g (2oz) desiccated coconut
handful chopped pecans, to decorate
2 tbsp dried cranberries, to decorate (optional)
few sprigs mint, to decorate (optional)
For the frosting
50g (2oz) maple syrup
200g (7oz) cashews, soaked overnight in cold water
1 tbsp coconut oil
1 lemon, juiced
Put the oats in a food processor and blitz until finely ground. Add the dried apple, dates, half the grated carrot, the orange zest and juice, grated ginger, maple syrup, mixed spice and desiccated coconut. Blitz to a paste, adding a splash of water if needed. Stir in the remaining carrot.
Spoon the cake mixture into a 20cm (8in) square cake tin lined with nonstick baking paper. To make the frosting, drain the cashews, then blitz in a food processor with all the other ingredients for several minutes until creamy.
Spread the frosting over the cake then scatter over the pecans – and cranberries and mint sprigs, if using. Cover with cling film and chill in the fridge overnight.
Remove the cake from the tin and cut into 12 even-sized pieces.
Watch the full video below.