I’ve never really been a fan of vegan carrot cake, (or of any cake that contains sultanas). The texture of the grated carrot just didn’t have a great mouth feel and it would remind me of eating salad. However, roast carrot is a completely different story. It’s gooey, sweet and a little crispy all at the same time. Paring it with cardamom to add a sensual spicy touch seemed like magic. Adding toasted walnuts and a semi-sweet lemon buttercream is a match made in cake heaven. This recipe takes your usual carrot cake to the next level and is very easy to bake.
NOTE ABOUT THE MARZIPAN ROSES: The tutorial on how to create the marzipan rose decorations is included in THE VEGAN CAKE BIBLE and you can also check out how I made them for my Swedish Princess Cake here.
This cake is one of the recipes featured in my new cookbook THE VEGAN CAKE BIBLE, now available to purchase here. This cookbook encapsulates 60 recipes, decorating cake tutorials, troubleshooting, ingredients recommendations and everything you could possible ever want to know about vegan cakes. My hardcover cookbook (265 pages!) is broken down into the following chapters:
- HOW TO USE THIS BOOK
- THE BASICS
- ASSEMBLING & DECORATING YOUR CAKE
- FOUNDATION FROSTING
- FOUNDATION FILLINGS
- FOUNDATION CAKES
- TRADITIONAL CAKES
- SPECIALITY CAKES
- GLUTEN FREE CAKES
The reason I’m sharing this recipe is that I’ve had so many requests for carrot cake. I wanted to recreate a classic recipe that is a stand out winner of a cake. I hope you love it.
Vegan Roast Carrot Cardamom Cake Breakdown
|Makes one 9 inch / 22.86cm cake
|10 – 12 casual servings
|Any type of frostings
|Soft moist crumb
|Un-iced layers stored in an airtight container outside of fridge two to three days
|Roast your carrots without seasoning until they are soft and shrivelled. Toast your walnut pieces in a dry pan over a high heat until they become fragrant and slightly darker. You can make your marzipan flowers ahead of time.
- swap walnuts with your favourite nuts
- swap almond meal with cashew flour
- swap soy milk with coconut milk for a soy free version
Tips for Preparing Your Carrots and Walnuts
Wash and slice your carrots in half. Roast your carrots with a small amount of canola oil and without seasoning until they are soft and shrivelled. Toast your walnut pieces in a dry pan over a high heat until they become fragrant and slightly darker. You can make your marzipan flowers ahead of time.
Love Vegan Cakes? Check out these recipes…
- Vegan Coconut Swiss Roll Cake
- Swedish Princess Cake
- Gluten-Free Vanilla Cake
- Gluten-Free Apple Glaze Cake
Order my latest cookbook and get baking!
Over 60 recipes, gluten-free cake recipes included, many photographed decorating tutorials and everything you need to know about about baking, building and decorating spectacular vegan cakes! Out now…