Carrot and Orange Cake with Chocolate Frosting

Prep Time: 15 | Cook Time: 32-38 | Serves: 12

This carrot cake blends together the delicious and complementary flavours of orange and chocolate, making for a delightfully decadent dessert. It also has subtle and warming hints of ginger, nutmeg, and cinnamon running throughout. Vegan and completely free of refined sugars - whats not to love?!

Ingredients

DRY
1 3/4 cups plain flour
1/4 cup Cacao Maca SuperProtein
1/2 cup coconut sugar
2 tsp baking powder
1/2 tsp bicarbonate or soda
2 tsp dired cinnamon
1 tsp dried ginger
1/4 tsp dried nutmeg
1/4 cup raisins (35g)
1/3 cup walnuts, chopped (40g)
WET
2 cups fresh grated carrot (230g)
1 tsp apple cider vinegar
Juice of 1 large orange plus zest
1/4 cup plant based yoghurt (we used coconut)
1/2 cup vegan butter or coconut oil, melted (110g)
FROSTING
1 cup coconut yoghurt
1 tbsp agave or maple syrup
3 tbsp Cacao Powder
1/2 tsp vanilla extract

Method

Preheat the oven to 355F / 180C / 160 fan.
Mix all the dry ingredients together in a mixing bowl. Add the wet and stir to combine using a spatula until a batter forms.
Grease a non stick 20 cm loose bottom springform pan with vegan butter or coconut oil. Add the batter and level the top with a spatula.
Bake for 30 - 38 minutes or until you can insert and remove a skewer without crumbs sticking. Allow to cool in the tin for 10 minutes then place on a wire wrack to fully cool and firm up before icing.
FROSTING
Note: You need to use a thick coconut yoghurt for this frosting to work. Coconut yoghurt that is coming closer to its sell by date is usually thicker.
Add all the ingredients to a mixing bowl and stir with a spatula to combine until smooth. If you find your frosting is a bit thinner than you’d like, place in the fridge for 30 minutes to firm up or ice the Carrot & Orange Cake and then place in the fridge.