Name: Vegan Carrot Cake with Chocolate
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: Greek Cuisine
Ingredients: 75 grams icing sugar; 2 tbsp lemon (or orange juice); 125 grams couverture chocolate (or other vegan chocolate); 1 tbsp margarine; 1 tbsp lemon marmalade; 700 grams self rising flour; 400 grams grated carrots; 250 grams corn oil; 175 grams sugar; 1 cup orange juice; Zest of an orange; 100 grams walnuts; 100 grams raisins; 1 spoonful of lemon juice; 1 shot of brandy (30 ml); ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt

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This vegan carrot cake is so easy to make, it is moist and tastes fantastic. You can eat it as it is or add a glaze on top!

It’s been like crazy the last few days. I’ve had too many things to do and so little time.

Today I was out all morning and I’ve been cooking and baking since noon.

We started fasting and they wanted something to eat.

I made this cake today and it is very easy to make. You just mix everything together and it’s ready.

The chocolate and marmalade glazing is something I added just the last minute.

I’ve made it again using an icing on top.

If you want a different glaze, see also my vegan chocolate ganache with tahini.

I am submitting this recipe over to Gretchen Noel of Canella y Comino, who is hosting the event Thinks Spice …Think Cloves created by Sunita, of Sunita’s World.

Vegan Carrot Cake with Chocolate

Yield: 12

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This vegan carrot cake is so easy to make, it is moist and tastes fantastic You can eat it as it is or add a glaze on top!

Ingredients

700 grams self rising flour
400 grams grated carrots
250 grams corn oil
175 grams sugar
1 cup orange juice
Zest of an orange
100 grams walnuts
100 grams raisins
1 spoonful of lemon juice
1 shot of brandy (30 ml)
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For Lemon Glaze:

75 grams icing sugar
2 tbsp lemon (or orange juice)

or

125 grams couverture chocolate (or other vegan chocolate)
1 tbsp margarine
1 tbsp lemon marmalade

Instructions

Preheat the oven to 180° C.
In a big bowl whisk oil with sugar and add the grated carrot.
Dissolve the baking soda in the orange juice and add it to the mixture.
Add all other ingredients except the walnuts, and glazing ingredients.
Pour it in a greased and floured 26 cm baking tin or Bundt form and add the walnuts on top.
Bake for about 1 hour until a knife inserted in the centre, comes out clean.
Remove to a rack to cool.
Prepare the glaze: Melt the chocolate together with the margarine in the microwave. Mix in the chocolate a spoonful of citrus marmalade (I used my lemon marmalade) and glaze the cake.
For an easier glaze, add the lemon or orange juice in a bowl. Add the icing sugar and mix until you make a spreadable frosting. Pour it on top of the cake.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 505Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 882mgCarbohydrates 81gFiber 4gSugar 31gProtein 8g