Santa Maria UK Foodservice
Vegan carrot cake with coconut frosting
13

Vegan carrot cake with coconut frosting

  • 15 Mins
  • 40 Mins
  • 17 Ingredients
  • Mild
  • How to prepare
  • What to shop

Enjoy a vegan coffee break! This moist carrot cake with delicious coconut frosting is perfect for any coffee break. Baked without any animal products.

  1. Preheat the oven to 175°C.
  2. Grease a tin (approx. 1.5 litres) and sprinkle with coconut flakes.
  3. Finely grate the carrots and mix all the cake ingredients into a fine batter.
  4. Pour the batter into the pan and bake in the lower part of the oven for about 40 minutes.
  5. Mash the tofu on a plate.
  6. Add the coconut milk and icing sugar and mix together into a thick glaze. Stir in the coconut flakes and grate in the lemon peel.
  7. When the cake is baked, turn it out and spread over the coconut frosting. Let it cool, sprinkle chopped walnuts and shredded carrot over the top and cut the cake into pieces.

Tip! The cake keeps well in the fridge and is even more delicious if allowed to stand for a day.

No of portions
Vegan carrot cake
4 tbsp desiccated coconut
6 pcs carrots
100 ml rapeseed oil
400 g sugar
200 ml coconut milk
400 g plain flour
1 tsp Santa Maria Rock Salt
1 tsp bicarbonate of soda
2 tsp ground cardamom
3 tsp cinnamon
Coconut frosting
100 g natural tofu
2 tbsp coconut milk
400 g icing sugar
300 g desiccated coconut
2 pcs lemons, the peel of
Garnish
4 tbsp chopped walnuts
1 pc grated carrot

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Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 0800 018 0002 ∙ ROI: 1800 577 449