Vegan carrot, coconut and orange cake

Prep: 10 mins, Cooking: 45 mins
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This amazing carrot cake is made without eggs.

By Independent Contributor July 21 2016
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Ingredients (15)

175 ml castor sugar
200 ml coconut oil
125 ml coconut milk
4 carrot — finely grated
100 ml pecan nuts — or walnuts, chopped
125 ml flax seed meal
100 ml desiccated coconut
10 ml orange — zest only
250 ml flour — cake
5 ml Bicarbonate of soda
10 ml Baking powder
250 ml bread flour — whole wheat
7 ml cinnamon — ground
5 ml mixed spice — ground
100 ml orange juice
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Beat oil and sugar, till thick, then beat in the coconut milk.

Add the grated carrots, nuts, flax meal, coconut and orange rind – mix so that it resembles a thick batter.

Sift dry ingredients into mixture and mix well, before adding spices and orange juice and once again mix to ensure ingredients are well combined.

Pour into well-greased and lined baking pans.

Bake at 180 for 45minutes-remove and allow to cool.

The cake can be iced with a mixture of vegan cream cheese and icing sugar and topped with more chopped nuts – I just dusted icing sugar and sprinkled some desiccated coconut.

Reprinted with the permission of Healthy Vegetarian Foods.

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