The sweet, perfectly spiced flavours of carrot cake, baked in a larger tin and served up in slice form! … which, somehow, makes it harder to screw up. We’re not sure why, but it just does. Give it a crack and see for yourself ;)
You will need
Makes 12
- 100 grams brown sugar
- 100 grams caster sugar
- 120 ml olive oil
- 70 grams coconut yoghurt
- 120 grams silken tofu
- 200 grams self-raising flour
- 2 teaspoons cinnamon
- 150 grams carrot, grated
- 75 grams pecans, roughly chopped (plus extras to decorate)
For the icing:
- 100 grams plant-based butter
- 200 grams icing sugar
- 15 ml vanilla bean paste
Recipe: Monica Mignone
Directions
Step 1
Preheat oven to 180°C and line a small rectangular tray with baking paper.
Step 2
Combine caster sugar, brown sugar, oil, tofu and coconut yoghurt into a large mixing bowl and whisk until well combined.
Step 3
Add flour and cinnamon to wet mixture and fold well to combine.
Step 4
Finally, add grated carrots and chopped pecans and again, fold until combined.
Step 5
Pour the mixture into the baking tray and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
Step 6
To prepare the icing, add plant-based butter to a stand mixer with a paddle attachment and beat for 4–5 minutes on medium-high speed or until light and fluffy.
Step 7
Return speed to low and add icing sugar slowly (one tablespoon at a time), and continue beating until smooth and fully incorporated. Add vanilla bean paste and continue to mix for a further 30 seconds.
Step 8
Spoon the icing mixture over your cooled cake slice and spread with a spatula until fully covered.
Step 9
Sprinkle remaining pecans, very finely chopped, over the icing and cut into slices to serve.
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Recipe: Monica Mignone
