⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A moist vegan carrot cake with a high ratio of carrots and oil, made possible by emulsifying with aquafaba. Spiced with cinnamon, cardamom and nutmeg.
Ingredients
- 4 dl wheat flour (240 g)
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg, freshly grated
- 1 tsp baking powder
- 1 tsp baking soda (bikarbonat)
- 1/2-3/4 tsp salt
- 1 dl aquafaba
- 1.5 dl sugar (135 g)
- 1.5 dl muscovado sugar (110 g)
- 1.5 dl neutral oil (135 g)
- 2 tsp vanilla extract
- 4 dl grated carrot, peeled (200 g)
Instructions
Prep: Preheat oven to 175°C. Line a 20x30 cm or 25x35 cm baking tin with parchment paper.
Mix dry: Combine flour, cinnamon, cardamom, nutmeg, baking powder, baking soda and salt in a bowl.
Grate carrots: Peel and coarsely grate the carrots.
Emulsify wet: Using a stick blender, blend aquafaba, sugar, muscovado sugar, oil and vanilla extract until well emulsified.
Combine: Fold together dry ingredients, grated carrots and the oil mixture with a spatula until just combined.
Bake: Pour into prepared tin. Bake at 175°C for 35-45 minutes (smaller tin) or 25-30 minutes (larger tin). Test with a skewer - it should come out clean.
Cool: Let cool completely before adding frosting (if using).
Notes
Variations: Add 100 g walnuts, raisins or currants to the batter.
Sugar options: For darker cake, use only muscovado sugar (245 g total). For lighter cake, use only regular sugar (245 g total).
Frosting: Top with cream cheese frosting once completely cool (not included in this recipe).
Why it works: The aquafaba emulsifies the oil and sugar, creating a stable batter that can hold the high amount of carrots and oil without eggs.
Source: Kakboken