Brazilian Carrot Cake

AuthorElisa Booker
RatingDifficultyBeginner

Brazilian carrot cake from one of my favourite vegan cafes - http://essentialvegan.uk/
It reminds me of jaffa cakes and is perhaps the best cake I have ever eaten!

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

Dry Ingredients
 180 g Plain flour
 150 g Light brown sugar
 1 tsp Salt
Wet Ingredients
 175 g Carrots sliced
 180 ml Fresh orange juice
 60 ml Sunflower oil
Plus
 1 tbsp Baking powder
Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)
 30 g Cocoa powder
 140 g Light brown sugar
 4 tbsp Plant milk
 55 g Vegan spread/margarine

1

Heat oven to 180 degrees C

2

Combine dry ingredients in a big mixing bowl

3

Blend wet ingredients in blender for 4-5 mins until completely smooth

4

Add wet ingredients to dry ingredients and gently mix until combined

5

Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter

6

Pour mix into pre-greased or lined baking tin and cook for 30 minutes.

7

Allow cake to fully cool before removing from tin

8

Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.

9

Leave glaze to cool and thicken, then pour over cake once desired consistency is reached

10

Enjoy!

Ingredients

Dry Ingredients
 180 g Plain flour
 150 g Light brown sugar
 1 tsp Salt
Wet Ingredients
 175 g Carrots sliced
 180 ml Fresh orange juice
 60 ml Sunflower oil
Plus
 1 tbsp Baking powder
Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)
 30 g Cocoa powder
 140 g Light brown sugar
 4 tbsp Plant milk
 55 g Vegan spread/margarine

Directions

1

Heat oven to 180 degrees C

2

Combine dry ingredients in a big mixing bowl

3

Blend wet ingredients in blender for 4-5 mins until completely smooth

4

Add wet ingredients to dry ingredients and gently mix until combined

5

Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter

6

Pour mix into pre-greased or lined baking tin and cook for 30 minutes.

7

Allow cake to fully cool before removing from tin

8

Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.

9

Leave glaze to cool and thicken, then pour over cake once desired consistency is reached

10

Enjoy!

Brazilian Carrot Cake

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