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LeCoquin Carrot Cake

When we showed this to our friends, they asked, what is this cake?? The answer was a carrot cake made in a healthy and vegan way! This plant-based traditional cake recipe will bring you a variety of healthy nutrients and pleasure at each bite. Yes please! ~ LeCoquin


LeCoquin vegan Carrot Cake3 cups shredded carrots
¼ cup xylitol syrup
⅔ cup coconut sugar sugar
¼ cup coconut oil or other of your preference
2 tsp lemon juice
1 tsp vanilla extract
2 Tbsp flax seed meal
½ a small apple or cup apple sauce (better unsweetened)
1 tsp fresh ginger (optional)
½ cup water or nut milk (yes, orange juice can work here too for more vitamin C)
2 cups flour (We used 1 cup whole wheat and 1 cup gluten free mix )
2½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp or more cardamom
⅓ tsp salt
⅓ cup chopped walnuts
⅓ cup raisins optional
Signature LeCoquin whipped cream on top with shredded coconut and lemon zest

Cooking Instructions

  • Prepare your loaf pan for baking by lining with parchment or greasing with coconut oil.
  • Preheat your oven to 185°C.
  • Grate or shred the carrots then transfer to a bowl. Add the xylito syrup, coconut sugar, coconut oil, lemon, vanilla extract, mix very well then let sit for about 2 minutess.
  • In the meantime, blend the flax meal, apples, chopped carrots, ginger with water or nut milk until pureed. Add to the carrot bowl and mix well.
  • In another bowl, whisk the dry ingredients until well combined. Then transfer to the wet and mix you can now fold in the nuts and raisins.
  • The mixture would be now more like a stiff batter. In the case the batter got to wet/moist (due to the carrots), add 1 to 2 tablespoons more flour and mix in.
  • Pour the thick batter into the prepared loaf pan and bake for about 60 to 70 minutes.
  • Let it cool down for at least 20 minutes before slicing.
  • Frosting: Signature LeCoquin whipped cream, toasted shredded coconut, lemon zest
Serves 8 people

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