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Ingredients
For the cake:
2 large carrots, peeled
5 tbsp. natural soy yogurt
½ cup (100g) soft brown sugar
4 tbsp. + 2 tsp. olive oil
1 tsp. vanilla extract
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
â…“ cup (40g) pecans, chopped
3 tbsp. raisins
1 cup + 1 tbsp. (120g) all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. almond flour
For the frosting:
½ cup (110g) vegan cream cheese
4 tbsp. vegan butter, room temperature
1 tsp. lemon juice, optional
1 tsp. vanilla extract
6 tbsp. powdered sugar
Preparation
1. Preheat the oven to 375°F (190°C).
2. Line a square baking tin with baking paper.
3. Grate one carrot using a standard grater and the other using a fine grater.
4. Place the yogurt and brown sugar in a bowl and whisk to combine.
5. Add in the olive oil, vanilla extract, and ground spices, and whisk together.
6. Now add in the grated carrots, chopped pecans and raisins, and stir to combine.
7. Sift in the flour, baking powder, baking soda and salt. Add the almond flour and fold until just combined.
8. Transfer the cake batter into the earlier prepared cake tin.
9. Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 5 minutes, then remove the cake from the tin and set aside on a wire rack to cool completely.
11. In the meantime, make the cream cheese frosting.
12. Add the cream cheese, butter, lemon juice, and vanilla extract to a bowl and whip until smooth and well combined. Add the powdered sugar and whip again. Chill the frosting in the fridge until ready to ice the cake.
14. Once the cake has cooled, spread the cream cheese frosting on top and garnish with additional chopped pecans.
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