The Carrot Cake Squares

by Anda Mtshemla

Making vegan desserts can be tough since eggs and dairy are usually the centres of most beloved sweet treats. However, from chia seeds and light oils to apple sauce, you’ll find that nature has provided a number of binders for us to use.

In this recipe for a moist, rich carrot cake, I’ve kept it simple and used ingredients that are within arms reach and it’s so easy, you won’t be able to wait to try it!

PREP TIME: Overnight/20mins  COOK TIME: 25-30mins  MAKES: 10-12 squares

You will need:

2 large carrots

2 cups All-Purpose Flour

1 cup brown sugar

1 tsp baking powder

1 tablespoon of nutmeg

2 tablespoons of cinnamon

Pinch of salt

1 cup soya milk

1/2 cup canola oil/

For cream cheese frosting:

NOTE: This recipe requires you to chill 1 can of coconut milk in the refrigerator overnight. Make sure your coconut milk is full fat and made with the fewest ingredients possible. This will ensure that the coconut milk separates and hardens as the recipe requires.

1 can coconut milk

3/4 cup icing sugar

1 tablespoon of lemon juice

pinch of salt

Method:

Pre-heat your oven to 180°C/356°F

Grease 20cm x 15cm baking pan

Wash, peel and grate the carrots then set them aside

Whisk soy milk and canola oil until well combined

Add sugar and stir until dissolved

Add the flour, baking powder, cinnamon, nutmeg and salt mix to the wet mix and fold until well combined

Add the carrots and gently fold into mixture

Pour mixture into pan and bake for 25-30 minutes

Cream Cheese Frosting

Remove chilled coconut milk from fridge

Turn the can upside down when opening to allow easy separation of the coconut water and coconut meat

Add the thick, coconut meat to a mixing bowl and whisk until fluffy

Add the icing sugar and whisk again until well combined

Lastly, add the salt and lemon juice and give the mixture a final whisk.

Spread the frosting over the carrot cake once cooled and cut into squares

Sprinkle a mixture of chopped nuts over top if desired, and serve

ENJOY!

Processed with VSCOcam with f2 preset

Vegan Carrot Cake Squares with a cream cheese frosting top with an exotic mix of nuts

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