Carrot Cardamom Cake With Lemon Cream Cheese Frosting
Carrot Cardamom Cake With Lemon Cream Cheese Frosting

Carrot Cardamom Cake With Lemon Cream Cheese Frosting

With March set to be chilly – and even the possibility of snow on the way – this weekend is one for baking. For something a little bit different, we love the spicy twist the cardamom puts on this classic carrot cake. Plus, the lemon cream cheese frosting feels lightweight, but totally decadent.
Total Time
1 Hour 30 Minutes
2 tbsp of chia seeds
75ml (5 tbsp) of water
160ml of soy milk
1 tbsp of apple cider vinegar
80ml of maple syrup
40g of coconut sugar
¼ tsp of grated nutmeg
1 tsp of ground cinnamon
½ tsp of ground cardamom
2 tsp of almond extract (or vanilla extract)
80ml of sunflower oil
125g of plain flour (see note for a gluten free option)
95g of ground almonds
2 tsp of baking powder
1 tsp of bicarbonate of soda
100g of grated carrots
40g of chopped hazelnuts
For The Cream Cheese Frosting
200g of vegan cream cheese, preferably soyor cashew-based
3 tbsp of maple syrup
Juice & grated zest of ½ lemon (1 tbsp of juice)
1 tsp of vanilla extract
1 pinch of ground cardamom
1 tbsp of tapioca flour (optional)
2 tbsp of chopped hazelnuts
Step 1

Preheat the oven to 160°C Fan (350°F/Gas 4). Grease a 23cm x 12.5cm loaf pan or line it with parchment paper.

Step 2

Prepare 2 chia 'eggs' by mixing the chia seeds and water in a small bowl. Set aside to thicken for 2-3 minutes.

Step 3

In a large bowl, mix the milk and vinegar and let rest for 2-3 minutes until it thickens.

Step 4

Add the maple syrup, sugar, nutmeg, cinnamon, cardamom, almond extract and sunflower oil. Mix well, then add the plain flour and ground almonds, baking powder and bicarbonate of soda, and mix again.

Step 5

Fold in the chia eggs, carrots, and hazelnuts using a spatula, then transfer the cake batter to the prepared pan and bake for 60-70 minutes, or until a cocktail stick comes out clean.

Step 6

While the cake is baking, prepare the frosting. Mix all the ingredients using an electric mixer. Refrigerate until the cake is ready.

Step 7

Let the cake cool before spreading the frosting on top using a spatula. Sprinkle the chopped hazelnuts over the frosting.

Note: For a gluten-free version, use 150g of 1:1 gluten-free plain flour blend (Bob’s Red Mill works best) and omit both the plain flour and the ground almonds from the ingredients.

Recipe courtesy of Best Of Vegan by Kim-Julie Hansen

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