Today after cleaning the house, I wanted to bake something comforting.
I don’t know about you but, I love cinnamon, and the smell while baking is oh la la! Just feels like you are loved and supported.
I had these sweet carrots from the other day and decided to make a vegan carrot cake.
It is very easy, and tasty and believe me, no one can ever say no to these three words: carrot, cinnamon, and walnut!
Let’s get to the recipe!
INGREDIENTS (110Kcal per slice):
- 1 1/2 cup grated carrots
- 1 1/2 cups plant-based milk – I used this
- 1 cup sugar – I used 1/2 cup as my carrots were very sweet
- 1/2 cup oil – I used coconut oil
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1 cup crushed walnuts (optional)
1-)Preheat the Owen at 360F, fan on.
2-)Sift flour, baking soda, and cinnamon into a bowl.
3-)In a separate bowl, add milk and sugar and start whisking until the sugar dissolved.
4-)Add oil into the mix and whisk the dry mix into the wet ingredients.
5-)Once the batter is creamy and smooth, add grated carrots and walnuts and use a spatula or wooden spoon to mix them evenly.
6-)Coat the cake tin with coconut oil and transfer the batter. You can add a few walnuts on top to decorate.
7-)Place the cake tin in the middle rack and let it bake for 45-60 minutes.
8-)Make sure to rest the cake at least 30 minutes before serving. Enjoy!