I simply love the carrot, walnut & pumpkin spice mix combination.
I have made plenty of times this type of carrot cake with some dark chocolate, orange, dried figs addition, but this time I opted for coconut cream.
Also, I wanted to make it vegan...turned out delicious!
You can find all the necessary ingredients for 1 sponge and how to make it below, but I just wanted to mention that you can also bake 2 equal sponges and use 2 coconut creams to make the frosting. You can use one layer of frosting in between the sponges and one layer at the top.
I think this cake will look adorable on your Easter table. You can decorate it with chocolate eggs or mini carrots made of icing sugar.
Ingredients for the sponge
- 300 g carrots, chop off the ends, peel and grate finely
- orange zest (you can use both freshly grated orange zest or dried one. Use 1/2 to 1 tsp of zest)
- 1/2 tsp pumpkin spice mix (you can also use only cinnamon)
- 100 g walnuts
- 150 g fine urefined sugar
- 150 ml oat milk
- 150 ml coconut oil (odourless or extra virgin if you want the coconut flavour in the cake)
- 250 g spelt flour
- 15 g baking powder
- 1/2 tsp baking soda
- 1 tbsp apple cyder vinegar
- 1 can of coconut cream
- 1-2 tbsp dusting sugar
For the coconut cream, use only the creamy, solid part.
If you decide to bake 2 sponges, use 2 cans of coconut cream.
Before using, store them in the fridge, at least overnight, so the liquid part can set apart from the solid one.
Depending on the brand you use, you'll notice that some coconut milk/creams are softer, some more runny and some quite hard and solid.
It is certainly better if the cream is on the softer side, but not runny, because you will be able to beat a nice, creamy and smooth coconut frosting.
Mine was too runny this time, so I added a bit of shredded coconut, along with the icing sugar. You can also add 1 tsp or more of starch, if needed.
If the cream is too solid, feel free to pour in a bit of the coconut water.
1. Grate the carrots finely, stir in some orange zest and spice mix. Stir and set aside.
2. Melt the coconut oil over low heat, set aside to slightly cool while whisking the sugar with the milk. Pour in the oil and whisk until nicely combined then add the apple cydere vinegar.
3. Stir the flour with the ground walnuts, soda and baking powder. Add the carrots and then pour over the liquid mixture.
Beat everything with a mixer until evently combined, but do not overdo it.
4. I used a round baking tray of 22cm and lined it with parchment paper. Pour in the mixture and bake on 180 C degrees, for about 35 minutes.
Test to see if the sponge is done by using a toothpick. Set aside in the mold for 5-10 minutes, then take it out of the mold and cool completely on a wire rack.
Beat the coconut cream with the icing sugar and add the remaining ingredients, if needed (like stated above).
Cover the top of the sponge with the frosting and decorate with some walnuts.
If you have cake leftovers, store in the fridge for a few days.