Vegan Carrot Cake Recipe
When I was co-owner of Heart Space Whole Foods, I would make this cake every week and it would fly out of the door! People were always asking what held it together, BUT you don't need eggs to bind the cake together. The coconut milk and carrot add the moisture to this. The photo shows this in a traybake in a 9" x 13" lined pan but normally I would use a greased 9" springform pan.
- 2 1/2 cups of Spelt Flour
- 3 tsp baking powder
- 1/4 tsp cinnamon
- 3 tsp flax/chia seed powder soaked in 3/4 cup of water
- 1 1/4 cup sugar
- 1/2 cup vegetable oil
- 1 400ml can coconut milk (room temp)
- 1 TB vanilla essence
- 3 cups of grated carrot
- 3/4 cup desiccated coconut
- 1/2 cup raisins, soaked (discard the water)
Prepare a cup with 3/4 water and soak the flax meal.
Preheat the oven to 120C.
In a large bowl, use a whisk to mix the flour, baking powder and cinnamon.
In another bowl, Mix the sugar and oil until glistening. Add the coconut milk and vanilla. Combine with the flax and water.
Fold in the carrot. Then add the coconut and raisins.
Add the wet mix to the dry.
Pour the cake batter into the tray/pan and bake for 1 hour.
Allow to cool completely