How To Cook Vegan Carrot Cake With Coconut, Nuts And Edible Flowers - Recipe

Mark Velov Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Vegan Carrot Cake With Coconut, Nuts And Edible Flowers - Recipe

Learn how to cook "Vegan carrot cake with coconut, nuts and edible flowers". Delicious recipe.

If you are wondering what to prepare for the birthday of your loved one who is a vegetarian or vegan, this cake is the best you can serve him. The fluffy marshmallows and the delicate coconut aroma, combined with fresh carrots and beautiful edible flowers, make this cake unique.

Required products :

for the glaze :

  • 200 grams of hard coconut oil
  • 1 tablespoon lemon juice
  • 2 tablespoons nut oil (cashew or other)
  • 50 grams of powdered sugar
  • 60 milliliters of oat milk

for marshes:

  • 250 milliliters of melted coconut oil
  • 300 grams of brown sugar
  • 1 1/2 teaspoons vanilla essence
  • 210 milliliters of oat milk (or other vegetarian)
  • 420 grams of flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon + more for decoration
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg powder
  • peel of 1 orange
  • 4 medium-sized carrots, peeled and grated (about 270 grams)
  • 75 grams of walnuts, crushed (or other nuts) + more for decoration
  • edible flowers (optional) for decoration

Method of preparation :

To prepare the glaze, beat the coconut oil with 2 tablespoons of hot water and lemon juice until smooth. Add the nut butter, powdered sugar and oat milk, stir until smooth and refrigerate.

Preheat oven to 180 degrees. Grease the bottom of two pans with coconut oil and cover with baking paper.

Combine coconut oil, brown sugar, vanilla and oatmeal.

Separately mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and orange peel. Pour the dry ingredients into the liquid ones and mix until smooth. Add the walnuts and grated carrots, stir and distribute the resulting mixture in the two prepared pans. Bake for 25-30 minutes or until dry.

Cool the trays completely and spread one with half of the glaze, place the second tray on top and cover with the rest of the glaze. You can add more oat milk if the glaze has hardened.

Decorate with nuts, cinnamon and edible flowers as desired. Cut the vegan carrot cake into pieces and serve.

Enjoy! 

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