Boozy Christmas Carrot Cake (Easy Vegan Recipe)

🧂 Ingredients

• 280 g soft light brown sugar
• 155 ml brandy
• 130 g raisins
• 75 g dried cranberries
• Zest of 2 oranges

  (2 tbsp)
• Juice of 1 orange

  (approx 60 ml)
• 215 g coconut oil
• 375 g carrots

  (peeled and finely grated (peeled weight, approx 4 carrots))
• 2.5 tbsp ground flaxseed

  (sometimes called ‘flax meal’ (20g))
• 1.5 tsp vanilla extract
• 350 g self raising flour
• 1.25 tsp baking powder
• 1.75 tsp ground cinnamon
• 1.75 tsp allspice
• 0.75 tsp nutmeg
• 0.75 tsp salt
• 110 g toasted pecans*

  (roughly chopped or crumbled into pieces)
• 60 g ground almonds
• A batch of our Cinnamon Orange Tofu Icing
• A sprinkling of festive decorations such as finely chopped toasted pecans, orange zest, fresh or sugared cranberries or pomegranate seeds

Instructions

• 1 IMPORTANT NOTE. Please use a scale when making this recipe, do not rely on cup
  measurements as they will not be accurate enough.
• 2 INFUSE THE FRUIT by adding the brown sugar, brandy, raisins, cranberries, orange
  zest and orange juice to a small saucepan and setting it over medium heat. Bring
  the mixture to a boil and then simmer gently for 5 minutes.
• 3 After 5 minutes, leave the pan on the heat and add the coconut oil
  [https://geni.us/avvcoconutoil]. Stir in the coconut oil
  [https://geni.us/avvcoconutoil] until it has fully melted.
• 4 Set the pan aside, off the heat, to cool for at least 15 minutes. Whilst you are
  waiting for the fruit mixture to cool, you can carry on with the next few steps.
• 5 PREHEAT THE OVEN to 170°C fan (190°C conventional / 375°F / gas mark 5) and line
  a 20cm (8”) round springform cake tin with parchment paper on the bottom and
  sides *(*see our tip below in the notes).
• 6 PREP INGREDIENTS. Make a ‘flax egg’ by combining the ground flaxseed with 5 tbsp
  water in a small dish and setting it aside for 2 minutes. This allows the
  mixture to thicken.
• 7 Peel, trim and then finely grate the carrots. Add the grated carrot to a large
  mixing bowl [https://geni.us/avvlargemixingbowl].
• 8 MIX THE WET INGREDIENTS by adding the cooled brandy-infused fruit mixture, flax
  egg and vanilla extract [https://geni.us/avvvanillaextract] to the mixing bowl
  with the grated carrot and stirring together.
• 9 MIX THE DRY INGREDIENTS together in a separate mixing bowl.
• 10 COMBINE DRY AND WET INGREDIENTS. Add the mixed dry ingredients to the bowl with
  the wet ingredients and stir everything together gently until just combined.
  Don’t beat the mixture.
• 11 BAKE. Transfer the mixture into the prepared cake tin and put in the preheated
  oven to bake for around 1 hour and 15 minutes. You can cover the top of the cake
  with aluminium foil [https://geni.us/avvaluminiumfoil] if it is browning too
  much.
  
  Tip: At 1 hour 10 minutes baking time, insert a small sharp knife
  [https://geni.us/avvchefsknives] or skewer into the cake in 3 or 4 places
  (including the centre). If you see any wet batter on the knife/skewer, bake for
  a further 5 minutes before testing again. When the knife is coming out clean, or
  with just a few dry crumbs on it, then your cake is baked.
• 12 COOL. Once baked, set the cake aside in the tin to cool for 30 minutes before
  removing it from the tin and placing it on a cooling rack to finish cooling
  fully.
• 13 DECORATE. Once the cake is completely cold, it’s time to decorate! Try topping
  with our Cinnamon Orange Tofu Icing
  [https://aveganvisit.com/home/cinnamon-orange-tofu-icing/] (which takes just 5
  minutes to make) and a sprinkling of festive ingredients such as toasted pecans,
  fresh or sugared cranberries, orange zest and pomegranate seeds.

Nutrition Info