Vegan Carrot Cake with Dates and Coconut Yogurt Icing by @le.renard.et.les.raisins

37 min

6 servings

180 g

Deglet Nour Dates

🥛

460 ml

Plain Soy Milk

🌾

200 g

Oat Flakes

🫙

30 g

Vegan Protein Powder

🥕

200 g

Grated Carrots

🫙

4 g

Baking Powder

🥥

250 g

Coconut Yogurt

🧂

2 g

Four Spice Blend

🍦

5 ml

Vanilla Paste

🌰

30 g

Walnuts

🍇

30 g

Raisins

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F) and line a 26 x 20 cm rectangular cake pan with parchment paper.

    🍰Rectangular cake pan
    📜Parchment paper

  2. Step 2/10

    Blend the 180 g dates with the 460 ml soy drink until smooth.

    Deglet Noor dates
    🫘Plain soy drink
    🥤Blender

  3. Step 3/10

    Blend the 200 g rolled oats into a fine flour.

    🌾Rolled oats
    🥤Blender

  4. Step 4/10

    Add the oat flour, 30 g vegan protein powder, 200 g grated carrots, and 4 g baking powder to the date mixture.

    🌾Rolled oats
    🫙Vegan protein powder
    🥕Carrots
    🫙Baking powder
    🥣Mixing bowl
    🧀Box grater

  5. Step 5/10

    Stir the batter with the mixed spice and optional walnuts or dried raisins until evenly combined.

    🫙Mixed spice
    🌰Walnuts
    🍇Dried raisins
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/10

    Pour the batter into the lined cake pan and smooth the surface with the spatula.

    🍰Rectangular cake pan
    🥄Spatula

  7. Step 7/10

    Bake the cake at 180°C (350°F) for 20 to 25 minutes, until set in the center.

    🍰Rectangular cake pan

  8. Step 8/10

    Mix the 250 g coconut yogurt with the vanilla paste to make the frosting.

    🥥Coconut yogurt
    🍦Vanilla paste
    🥣Mixing bowl
    🥄Spatula

  9. Step 9/10

    Cool the cake completely, then spread over the coconut yogurt frosting.

    🥥Coconut yogurt
    🥄Spatula

  10. Step 10/10

    Decorate with extra grated carrots, walnuts, or dried raisins before slicing into 6 portions.

    🥕Carrots
    🌰Walnuts
    🍇Dried raisins
    🧀Box grater

Composition

Ingredients

Types

Plant protein, Leavening agent, Plant-based dairy, Flavoring, Nuts

Ingredients

Deglet nour dates, Plain soy milk, Oat flakes, Vegan protein powder, Grated carrots, Baking powder, Coconut yogurt, Four spice blend, Vanilla paste, Walnuts, Raisins

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free, No added sugar

Calories

294 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 48g, Fat: 7g, Fiber: 7g, Sugars: 24g

Nutritional Information

Minerals

Potassium: 464mg, Calcium: 143mg, Iron: 2.3mg

Vitamins

Vitamin A: 560µg RAE, Vitamin C: 2.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

22 minutes

Overall

37 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Blender, Spatula, Box grater, Rectangular cake pan, Parchment paper, Measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Cake, Breakfast

Occasions

Breakfast, Brunch, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Tender

Flavors

Sweet, Spiced, Vanilla, Carrot, Coconut, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave frosted cake out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep the frosted cake refrigerated), freezer : 2 months (Freeze unfrosted slices in an airtight container,Thaw in the fridge and frost before serving)