• Angelica Larsson

Carrot cake | Vegan-Gluten free | YouTube

Uppdaterat: 15 jan.

Hello my lovelies! This week we have been exploring the comfort of a great cake. On Monday I posted my "famous" apple cake and today I wanted to share my delicious vegan and gluten free carrot cake and like I mentioned last week Wednesday I will post new videos and today we are covering my carrot cake. See you there!



What you need batter:


2 dl (0.8 cups) gluten free flour

2 dl (0.8 cups) buckwheat flour

1 1/2 dl (0.6) sugar

4 dl (1.6 cups) grated carrots

2 1/2 dl (1 cup) sunflower oil

1 tsp baking powder

1 tsp baking soda

2 tbsp cinnamon

1/2 tsp salt

3 tbsp nut butter


What you need for frosting:


200g vegan cream cheese

100g vegan butter

2 dl (0.8 cups) icing sugar

2 tsp vanilla

Juice from half a lemon


What you need for candied carrots: (optional)

2 carrots

2 dl (0.8 cups) sugar

1/2 dl (0.2 cups) sugar coating

2 dl (0.8 cups) water


Decorating (optional)

Sprinkling of coconut shavings



Start by whisking sugar and the egg substitute together until porous, now add the sunflower oil gradually. Measure all the dry ingredients together and sift them into a bowl. Add the dry to the wet while whisking once combined set aside. Now move on to the carrots, peel and grate them then fold them into the batter and set aside.


Preheat the oven to 175°C (350°F) and coat a baking tin with vegan butter and flour. Pour

the batter into the baking tin and place the cake in the middle of the oven for about 45 min.


In the meantime we can make our frosting your butter must be at room temperature so it will mix easily. Add the cream cheese and butter into a bowl and whisk until smooth then sift the sugar and vanilla into the bowl and whisk until combined.


Once the cake is done allow it to cool completely before adding the frosting otherwise it will melt.


You can of course decorate further with candied carrots and this is how you make them.

Preheat your oven to 100°C (200°F). In order to create the candied peel curl I use a peeler

to slice off thin lengths of the carrots.


Now boil water and add 2 dl (0.8 cup) of the sugar in a pot once it turns translucent bring the heat down to medium high and add the carrots, allow them to cook for 15 minutes.

On a baking tray place some parchment paper and transfer only the carrots to the paper and bake them in the oven for about 25 minutes. Once done you can shape the carrots if you wish and then sprinkle them with the remaining sugar.


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