Nut and Gluten Free Carrot Cake with Orange and Ginger
Easy recipe for a one layer spiced vegan carrot cake free from top allergens
Equipment
- 1 20cm (8 inch) square cake pan
- 1 large mixing bowl
- 1 Citrus juicer
- 1 grater
- 1 citrus zester
- 1 Citrus juicer
- 1 medium bowl
- 1 mixing spoon
- measuring cups and spoons
Ingredients
Cake ingredients
- 2 cups gluten free self raising flour (eg Orgran)
- 1 cup soft brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- ¾ cup oat milk
- ⅓ cup olive oil
- 2 teaspoons vanilla
- 1 tablespoon finely grated fresh ginger
- finely grated orange rind of 1 orange
- 2 and a ½ cups grated carrot (3-4 large carrots)
Frosting ingredients
- ¼ cup dairy free margarine/butter
- 115 g (4 oz) dairy free cream cheese
- 1 Tablespoon orange juice
- 1 teaspoon vanilla
- 2 cups icing sugar
- additional orange zest for garnish (optional)
Instructions
To make the carrot cake
- Pre heat the oven to 170C/240F.
- Grease and line a 20cm (8 inch) square cake pan with non dairy spread and parchment paper. You could also use a 23cm (9 inch) round tin.
- In a large bowl, mix together the dry ingredients - flour, sugar. cinnamon, nutmeg and salt.
- Make a well in the centre of the dry ingredients and add the oat milk, olive oil, vanilla, fresh grated ginger and orange rind. Stir well until the mixture forms a thick batter. Add the grated carrot and stir through until combined.
- Transfer the cake batter to the prepared tin and place in the middle rack of the oven to cook for around 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 5 to 10 minutes before transferring to a wire rack.
To make the orange cream cheese frosting
- Place dairy free margarine and vegan cream cheese in a medium bowl and beat until creamy.
- Add the orange juice and vanilla to the cream cheese mixture and beat to combine.
- Gradually add sifted icing sugar to the bowl and beat until smooth and spreadable.
- Once the cake is completely cooled, top with frosting and fresh orange zest for garnish.
Notes
Frosting tip: keep the dairy free cream cheese and vegan margarine cool to prevent the frosting from becoming too soft. Storage and freezing: Any leftover cake can be stored in the fridge for up to 3 to 5 days. This vegan carrot cake can be frozen for up to 3 months, but is best frozen unfrosted.