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Brazilian Carrot Cake

Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins

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!

Dry Ingredients
 540 g Plain flour
 450 g Light brown sugar
 3 tsp Salt
Wet Ingredients
 525 g Carrots sliced
 540 ml Fresh orange juice
 180 ml Sunflower oil
Plus
 3 tbsp Baking powder
Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)
 90 g Cocoa powder
 420 g Light brown sugar
 12 tbsp Plant milk
 165 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!

Nutrition Facts

Serving Size 8 slices