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California Raisins GF Vegan Carrot Cake

Seeing as California Raisins are and have been a sponsor of Foodies Festival for a few years it would be rude not to include a recipe with their ingredients.

This time it is Carrot Cake using their California Raisins and accidentally, their California Walnuts too!

Carrot Cake is a recipe that can taste different each time using the same ingredients. More spicy or more fruity depending on how you want to quantify the ingredients. I like mine more spicy, and if I am not baking for fussy family I will include more nuts and fruit.

Below is the recipe for how I made it at Syon Park Foodies.. 100% Gluten Free and Vegan. Enjoy.

Ingredients: (Serves 12)

For the cake

(double up on ingredients for a tiered cake)

  • 200g GF Self Raising Flour

  • 25g Cornflour

  • x2 Egg Replacer

  • 125g Brown Sugar

  • 100ml Veg Oil

  • 1/2 tsp Ground Ginger

  • 1 tsp Cinnamon

  • 1 tsp Nutmeg

  • 200g Grated Carrot

  • 50g California Raisins

  • 50g California Walnuts

  • Orange Zest

  • Agave

  • Coconut Oil

For the filling/topping

  • 100g Creamed Coconut

  • 200g Icing Sugar

  • 100g Vegan Spread

  • 1tsp Vanilla Extract

  • Dash of Nut Milk/Soya Milk.

Method:

  • Preheat the oven to 180 degrees and grease a cake tin with coconut oil.

  • Beat the egg replacer in a bowl with a dash of lemon juice (1tsp replacer, 2 tbsp water = one egg). Beat until mixture has doubled in volume.

  • Add in the sugar and oil and agave to the egg mix and continue to mix until all is combined.

  • Into the wet mixture fold in dry ingredients; flour and spices. Then add the grated carrot, walnuts and raisins.

  • Separate into baking tins and Bake for 30-35 mins.

Meanwhile prepare the filling/topping (I tend to do this beforehand if I am serving it straight away to allow time to set).

  • Melt the coconut cream until soft but not completely runny.

  • In a mixer add the coconut cream and whilst mixing slowly add in the vegan spread.

  • Allow to combine whilst slowly adding the icing sugar.

  • Continue on a medium speed until all is combined and represents a spreadable texture. If the mixture needs a little moisture add a dash of milk.

  • When the cake is cooled assemble, decorate with more raisins, walnuts and orange zest and enjoy!

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