You know what? Carrot cake is one of the best in the game. Naturally, I find it odd that I have never shared my recipe on here. I don’t know what’s wrong with me…
This layered carrot cake is incredibly moist, and yes, I said ‘moist’. It’s a fine word. The cake also has some nice spice to balance the sweetness, which makes it pretty perfect, if I do say so myself. And then with that walnut maple syrup on top, I mean, I can just eat the whole thing.
THE CARROT CAKE
150 grams plain flour
150 grams finely grated carrot
125 grams muscovado sugar
50 grams mashed pineapple
25 grams raw walnuts, chopped
100 milliliters olive or canola oil
2 tablespoons dairy free yogurt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pure vanilla
1 teaspoon baking soda
1/4 teaspoon sea salt
Preheat oven to 350°F / 175°C.
Prepare a 6″ or 8″ round spring form pan with a light coating of oil Set aside.
Mix flour, walnuts, cinnamon, baking soda and sea salt in a bowl.
In a separate bowl, whisk together sugar, oil, yogurt, vanilla and pineapple. Mix in the carrot.
Combine the two, but stop mixing as soon as it has come together.
Pour the carrot cake into the prepared spring form pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before continuing.
When cooled, cut horizontally through the center of the cake with a serrated knife.
Use your favourite vegan cream cheese frosting between the layers of cake and on top. I’m just using a store-bought one.
Serve as is or make a walnut & maple syrup to pour over: 3 tablespoons of maple + a small handful of chopped walnuts mixed together.
Enjoy with coffee.
If you recreate a #milkingalmonds recipe, please be sure to share a photo on Instagram using the hashtag. I love seeing your photos!