Easter Carrot Cake by @deliciouslyella

Name: Easter Carrot Cake
Prep time: 25 min
Cook time: 57 min
Total time: 82 min
Yield: 16 servings
Ingredients: 120 g Walnuts; 150 ml Light Olive Oil; 210 g Coconut Sugar; 3.6 tsp Vanilla Extract; 360 ml Soya Milk; 2.4 tsp Ground Cinnamon; 1.2 tsp Ground Nutmeg; 1.2 tsp Ground Ginger; 1.2 tbsp Milled Flaxseeds; 300 g Carrots peeled and grated; 59 g Raisins optional; 390 g Plain Flour; 2.4 tsp Baking Powder; 1.2 tsp Bicarbonate Of Soda; 0.59 tsp Fine Sea Salt; 590 g Coconut Yoghurt; 1.2 tbsp Maple Syrup for the topping

1h22

16 servings

🌰

120 g

Walnuts

🫒

150 ml

Light olive oil

🥥

210 g

Coconut sugar

🍦

3.6 tsp

Vanilla extract

🥛

360 ml

Soya milk

🪵

2.4 tsp

Ground cinnamon

🫙

1.2 tsp

Ground nutmeg

🫚

1.2 tsp

Ground ginger

1.2 tbsp

Milled flaxseeds

🥕

300 g

Carrots

🍇

59 g

Raisins

🌾

390 g

Plain flour

🫙

2.4 tsp

Baking powder

🫙

1.2 tsp

Bicarbonate of soda

🧂

0.59 tsp

Fine sea salt

🥥

590 g

Coconut yoghurt

🍁

1.2 tbsp

Maple syrup

Spread
- Walnuts
Spread the walnuts out on a baking tray and place in the oven at 150°C / 130°C fan / 320°F for 12–15 minutes.
Cool
- Walnuts
Leave the walnuts to cool, then roughly chop and set aside.
Step
Increase the oven temperature to 180°C / 160°C fan / 350°F.
Grease
Grease and line a 20 x 20 x 7cm / 8 x 8 x 3” cake tin.
Place
- Light olive oil
- Coconut sugar
- Vanilla extract
Place the oil, sugar, vanilla and soya milk into a large bowl and whisk until the sugar begins to dissolve.
Add
- Ground cinnamon
- Ground ginger
- Carrots
Add the cinnamon, nutmeg, ginger, milled flaxseed, grated carrots and raisins (if using) and stir to combine.
Whisk
- Plain flour
- Fine sea salt
In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, until no lumps remain.
Add
- Walnuts
- Plain flour
- Coconut sugar
Add the flour mixture into the wet mixture, along with half of the walnuts, and stir to combine, being careful not to overmix.
Pour
Pour the mixture into the prepared tin and bake for 40–45 minutes, until risen, dark golden brown and a skewer inserted into the centre comes out clean.
Cool
Remove from the oven and leave to cool completely on a wire rack, then tip the cake out of the tin once it's cool enough to handle.
Whisk
- Coconut yoghurt
- Maple syrup
- Vanilla extract
To make the icing, whisk together the coconut yoghurt, maple syrup and vanilla.
Spread
- Walnuts
Spread the icing over the cake and sprinkle over the remaining walnuts.

Easter Carrot Cake by @deliciouslyella

1h22

16 servings

🌰

120 g

Walnuts

🫒

150 ml

Light olive oil

🥥

210 g

Coconut sugar

🍦

3.6 tsp

Vanilla extract

🥛

360 ml

Soya milk

🪵

2.4 tsp

Ground cinnamon

🫙

1.2 tsp

Ground nutmeg

🫚

1.2 tsp

Ground ginger

1.2 tbsp

Milled flaxseeds

🥕

300 g

Carrots

🍇

59 g

Raisins

🌾

390 g

Plain flour

🫙

2.4 tsp

Baking powder

🫙

1.2 tsp

Bicarbonate of soda

🧂

0.59 tsp

Fine sea salt

🥥

590 g

Coconut yoghurt

🍁

1.2 tbsp

Maple syrup

Preparation Steps

Step 1/12
Spread the walnuts out on a baking tray and place in the oven at 150°C / 130°C fan / 320°F for 12–15 minutes.
🌰Walnuts
🍳Baking tray
Step 2/12
Leave the walnuts to cool, then roughly chop and set aside.
🌰Walnuts
Step 3/12
Increase the oven temperature to 180°C / 160°C fan / 350°F.
Step 4/12
Grease and line a 20 x 20 x 7cm / 8 x 8 x 3” cake tin.
🍰Cake tin
📜Baking paper
Step 5/12
Place the oil, sugar, vanilla and soya milk into a large bowl and whisk until the sugar begins to dissolve.
🫒Light olive oil
🥥Coconut sugar
🍦Vanilla extract
🥛Soya milk
🥣Large bowl
🥄Whisk
Step 6/12
Add the cinnamon, nutmeg, ginger, milled flaxseed, grated carrots and raisins (if using) and stir to combine.
🪵Ground cinnamon
🫙Ground nutmeg
🫚Ground ginger
Milled flaxseeds
🥕Carrots
🍇Raisins
🥣Large bowl
Step 7/12
In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, until no lumps remain.
🌾Plain flour
🫙Baking powder
🫙Bicarbonate of soda
🧂Fine sea salt
🥣Medium bowl
🥄Whisk
Step 8/12
Add the flour mixture into the wet mixture, along with half of the walnuts, and stir to combine, being careful not to overmix.
🌰Walnuts
🥣Large bowl
Step 9/12
Pour the mixture into the prepared tin and bake for 40–45 minutes, until risen, dark golden brown and a skewer inserted into the centre comes out clean.
🍰Cake tin
🍢Skewer
Step 10/12
Remove from the oven and leave to cool completely on a wire rack, then tip the cake out of the tin once it's cool enough to handle.
✨Wire rack
Step 11/12
To make the icing, whisk together the coconut yoghurt, maple syrup and vanilla.
🥥Coconut yoghurt
🍁Maple syrup
🍦Vanilla extract
🥄Whisk
Step 12/12
Spread the icing over the cake and sprinkle over the remaining walnuts.
🌰Walnuts
🥄Spatula

Composition

Ingredients

Types

Nuts, Oil, Sweetener, Flavoring, Plant-based milk, Spices, Seeds, Vegetables, Fruits, Grains, Leavening agent

Ingredients

Walnuts, Light olive oil, Coconut sugar, Vanilla extract, Soya milk, Ground cinnamon, Ground nutmeg, Ground ginger, Milled flaxseeds, Carrots, Raisins, Plain flour, Baking powder, Bicarbonate of soda, Fine sea salt, Coconut yoghurt, Maple syrup

Notes

Carrots (peeled and grated), Raisins (optional), Maple syrup (for the topping)

Allergens

Tree nuts, Milk, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Vegan, Dairy-Free

Calories

280 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 34g, Fat: 14g, Fiber: 2.5g, Sugars: 17g

Nutritional Information

Minerals

Sodium: 190mg, Potassium: 150mg, Calcium: 60mg, Iron: 1.2mg, Magnesium: 20mg

Vitamins

Vitamin A: 320µg, Vitamin E: 1.8mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

25 minutes

Cooking

57 minutes

Overall

1 hour 22 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Cake tin, Large bowl, Medium bowl, Whisk, Wire rack, Skewer, Baking paper, Spatula

Appliances

Oven

Type

Type Of Dish

Dessert

Occasions

Easter

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Creamy, Crumbly

Flavors

Spiced, Sweet, Vanilla, Cinnamon, Coconut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated storage (after icing) : 3-4 days (store in an airtight container,keep refrigerated due to coconut yoghurt icing), unfrosted cake, room temperature : 2 days (store wrapped or in an airtight container,keep away from direct sunlight and heat), freezer (unfrosted cake) : up to 2 months (wrap tightly in plastic wrap and foil,thaw at room temperature before icing)

120 g

Walnuts

150 ml

Light olive oil

210 g

Coconut sugar

3.6 tsp

Vanilla extract

360 ml

Soya milk

2.4 tsp

Ground cinnamon

1.2 tsp

Ground nutmeg

1.2 tsp

Ground ginger

1.2 tbsp

Milled flaxseeds

300 g

Carrots

59 g

Raisins

390 g

Plain flour

2.4 tsp

Baking powder

1.2 tsp

Bicarbonate of soda

0.59 tsp

Fine sea salt

590 g

Coconut yoghurt

1.2 tbsp

Maple syrup

120 g

Walnuts

150 ml

Light olive oil

210 g

Coconut sugar

3.6 tsp

Vanilla extract

360 ml

Soya milk

2.4 tsp

Ground cinnamon

1.2 tsp

Ground nutmeg

1.2 tsp

Ground ginger

1.2 tbsp

Milled flaxseeds

300 g

Carrots

59 g

Raisins

390 g

Plain flour

2.4 tsp

Baking powder

1.2 tsp

Bicarbonate of soda

0.59 tsp

Fine sea salt

590 g

Coconut yoghurt

1.2 tbsp

Maple syrup

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12