Yes, it’s a big call but I’m making it – this is the best carrot cake recipe ever. It’s sweet, moist, fluffy, flavourful and, like any good cake, it’s smothered in creamy frosting, keeping the ratio of frosting to cake exactly how it should be! I’ve written this recipe to give you two smaller cakes that can be layered together with frosting in between and on top, but it can also be made as one big cake if you would prefer, or mini cakes made in our silicone bar moulds** – the recipe will be the same, just keep in mind the cooking time will vary depending on size.
Serves 8
+ soy free
+ freezer friendly
Ingredients
Carrot
Dark brown sugar
Plain flour
Light-tasting olive oil or Macadamia oil
Water
Apple cider vinegar
Ground cinnamon
Ground nutmeg
Baking powder
Bicarbonate of soda
Vanilla extract
Fine salt
Buttercream Frosting
Toppings
Petals, Candied citrus
Method
This recipe can be found on page 134 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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