Orange Carrot Cake
If you like cake, this cake is for you. If you like carrot cake, this cake is for you. If you have an egg or dairy allergy, this cake is for you. If you are vegan, this cake is for you. This cake is for everyone!
I like cake of every type and this vegan Orange Carrot Cake is no exception. Moist and flavourful, it makes the perfect lunchbox addition or can be dressed up to grace the most elegant table. Its distinct orange flavour blends perfectly with the carrots and cinnamon.
I ran across across the recipe a few years ago and found it to be a nice moist cake that actually worked without eggs. Making cakes without eggs can be tricky as it's more than easy to turn a delicate batter into a stone-hard baked brick. Since I first made this cake I've made a few changes to the recipe and added grated orange rind to increase the orange flavour. You can find the original recipe here.
Printable recipe at end of post.
Orange Carrot Cake
- 1½ cup flour
- 1 cup raw sugar or turbinado sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- Grated rind of 1 medium orange
- 1 heaping cup of shredded carrots
- ¾ cup orange juice
- ⅓ cup oil
- 1 teaspoon vanilla
- 1 tablespoon ground flax seed
Preheat oven to 350 degrees. Grease and line an 9-inch square pan with parchment paper.
Mix all dry ingredients in bowl and then add the shredded carrots. Stir until well coated. Add remaining wet ingredients and flax seed and stir lightly until just blended. Pour into prepared pan. Bake 25-30 minutes.
You can also sprinkle a little of the raw sugar over the top before baking. This will give the top a nice crunchy topping. No frosting is needed for this cake but you may use your favourite vanilla frosting if you wish. To make the frosting vegan, substitute vegan margarine for the butter and water or a neutral flavoured plant-based milk for the dairy milk. If you'd rather not use a frosting but would like to fancy it up a bit it's also very good topped with a dollop of non-dairy whipped topping.
Makes one 9-inch square cake.
Assemble the ingredients for the cake. Mix the dry ingredients together. Don't forget the sugar like I almost did, ha, ha. I had to add it after I mixed in the carrots. So do as I say, not as I do. After the dry ingredients and carrots are mixed together add the wet ingredients and the flax seed and gently stir together until just mixed. If you aggressively attack this batter your cake will be like a brick when it bakes, so go gently into the batter.
Mix all dry ingredients in bowl and then add the shredded carrots. Stir until well coated. Add remaining wet ingredients and flax seed and stir lightly until just blended. Pour into prepared pan. Bake 25-30 minutes.
You can also sprinkle a little of the raw sugar over the top before baking. This will give the top a nice crunchy topping. No frosting is needed for this cake but you may use your favourite vanilla frosting if you wish. To make the frosting vegan, substitute vegan margarine for the butter and water or a neutral flavoured plant-based milk for the dairy milk. If you'd rather not use a frosting but would like to fancy it up a bit it's also very good topped with a dollop of non-dairy whipped topping.
Makes one 9-inch square cake.
This cake is delicious served plain or with a little whipped topping or you can decorate it for a friend.
My friend graduated from university as a dietitian so I thought a cake to celebrate the occasion would be nice.
Covered with a vanilla buttercream frosting and decorated with candy clay fruit spilling from a basket.
M is for Mmm, Mmm, Good!
A tasty morsel for everyone.
To print click on arrow upper right side.⇩
Comments
Post a Comment