I am a carrot cake girl through and through! I will always choose a carrot cake, pineapple cake or zucchini cake over chocolate cake any day – weird? Probably, but I’m sure you know me by now!
This is a take on a recipe I’ve been making for years (long before I was vegan). I actually brought some of this cake over to Sam’s house when we were dating to share while we watched movies! I have changed it and veganised it and it’s become a family favourite. I hope you love it as much as we do.
- 2 cups self raising flour
- 1 cup raw sugar
- 1 cup grapeseed oil
- 9 Tbs aquafaba (the liquid from a can of chickpeas)
- 1/2 tsp bi carb soda
- 2 cups grated carrot (approx 3-4 large carrots)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup sultanas
- 1/2 cup pecans (roughly chopped)
Preheat oven to 180 degrees celsius
Beat sugar and oil with an electric beater until thick and combined. Slowly add aquafaba and continue to beat until smooth and the mixture has lightened in colour.
Sift in SR flour, bi carb, cinnamon, nutmeg and salt and stir to combine.
Stir in pecans, sultanas and carrot.
Pour batter into a well greased ring tin (you can use any tin but I find all cakes cook more evenly in a ring tin) and place into the oven for approximately 30mins or until browned on top and a skewer inserted comes out clean.
Cakes with vegetables in them can take longer to cook as in this case the carrots add a lot of moisture to the cake.
I personally don’t usually add icing to this cake as I feel it’s sweet enough, but sometimes we add a vegan cream cheese icing which is the perfect match.