We've developed a vegan traybake carrot cake and it's delicious. This spiced sponge is packed full of cranberry, coconut and of course, carrot flavours. A lovely light and fluffy sponge, topped with an almond butter icing, this is the perfect choice of cake for vegans and non-vegans alike!
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Yields:
20 serving(s)
Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins
Cal/Serv:
352
Ingredients
150g
(5oz) vegan spread
250g
(9oz) pitted dates
350ml
unsweetened almond milk
2tsp.
bicarbonate of soda
75g
(3oz) soft light brown sugar
Zest and juice 1 orange
350g
(12oz) wholemeal plain flour
1Tbsp.
baking powder
1 1/2 tsp ground ginger
2tsp.
ground cinnamon
250g
(9oz) coarsely grated carrots
50g
(2oz) desiccated coconut
50g
(2oz) dried cranberries, plus extra to decorate
25g
(1oz) pumpkin seeds plus extra toasted, to decorate
50g
(2oz) pecans, chopped, plus extra to decorate
FOR THE ICING
150g
(5oz) vegan spread
75g
(3oz) smooth almond butter
325g
icing sugar, sifted
Directions
Step 1
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 23cm (12 x 9in) traybake or roasting tin with baking parchment.
Step 2
Put the dates and almond milk in a small pan, bring up to the boil, then simmer for 5min. Transfer to a blender or food processor, and whiz until smooth. Stir in the bicarbonate of soda and set aside.
Step 3
Meanwhile, in a large bowl, beat together the spread and sugar with an electric whisk until combined. Beat in the date mixture along with the orange juice and zest.
Step 4
In a separate bowl, mix together the flour, baking powder and spices. Fold into batter, followed by the carrots, coconut, cranberries, seeds and pecans.
Step 5
Transfer to the roasting tin and spread to level and bake for 45-50min, until a skewer inserted in the centre comes out clean. Cool in tin on a wire rack.
Step 6
Meanwhile, make the icing. In a medium bowl, beat the spread and almond butter with an electric whisk until smooth. Gradually beat in the icing sugar and chill in the fridge until needed.
Step 7
Remove cake from the tin, transfer to a board and spread with icing. Scatter with cranberries, seeds and pecans.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
