Carrot cake has always been one of my favourites, although I know it’s not everybody’s! This recipe is SO easy and SO tasty that I could just get you to change your mind! I works perfectly with the orange buttercream recipe below. This is one of the ‘ready to cook’ recipes we have done in school so we used small disposable foil containers (as seen in the photos). The recipe also works as 6 cupcakes or you could double it to make a regular sized loaf. The cake mixture for this recipe is naturally vegan – you can easily replace the butter with dairy free butter to make a 100% vegan product! It also works really nicely using gluten free flour – my favourite is always rice flour for cakes or a mixture with rice flour in it.
Ingredients
- 50ml Vegetable Oil
- 60g Light Brown Sugar
- ½ Tsp Vanilla Extract
- 45ml Water
- 100g Plain Flour
- ¼ Tsp Baking Powder
- ¼ Tsp Bicarbonate of Soda
- ¼ Tsp Cinnamon
- ¼ Tsp Ginger
- ¼ Tsp Nutmeg
- ½ Tsp Orange Zest
- 50g Grated Carrot
Directions
- Preheat the oven to 180ᵒC and place one disposable mini loaf case on a baking tray.
- In a large bowl, combine the carrot, orange and sugar and stir. Measure the vegetable oil and water in a jug and pour into the bowl. Stir in the vanilla extract.
- In a separate bowl, sift in the flour, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg using a sieve.
- Pour the dry ingredients (flour etc.) into your wet mixture and use a spatula to fold the two together.
- Pour into your disposable dish and bake in the oven for 20-25 minutes – until a skewer comes out clean. Allow to cool before icing.
Orange Buttercream
Ingredients
- 50g Butter, room temperature
- 120g Icing Sugar, sifted
- ½ Tsp Orange Juice
Directions
- Use a fork to mix together the butter, orange juice and half of your icing sugar to make a paste. Add in the remaining icing sugar and use the fork to whisk quickly and create a light and fluffy buttercream.
- Spoon or pipe onto your cooled carrot cake and dust with nutmeg.
