Learn from us: Recipes Vegan Carrot Cake

Vegan Carrot Cake

Ingredients :

• 300 gr All-Purpose Flour
• 200 gr Palmboom® Cake Margarine® (melted)
• 200 gr Carrot (grated)
• 200 gr Fondant (for rabbit and carrot character decoration)
• 150 gr Roasted Cashews (chopped)
• 150 ml Water
• 100 gr Palm Sugar
• 3 tsp Lemon Juice
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 2 tsp Vanilla Powder
• 1 tsp Cinnamon
• 1 tsp Salt
• Black Food Colouring
• Green Food Colouring
• Brown Food Colouring

Instructions :

1. Mix all-purpose flour, palm sugar, vanilla powder, baking soda, and baking powder until well combined.
2. In a separate bowl, mix grated carrot, chopped cashews, water, lemon juice, vanilla essence, and Palmboom® Cake Margarine. Mix thoroughly.
3. Combine the carrot mixture with the dry ingredients and mix until well incorporated.
4. Grease a round pan and divide the batter into three portions. Add black food colouring to one portion.
5. Bake at 170°C for 40 minutes until fully cooked.

Vegan Buttercream

Ingredients :

• 375 gr FILMA® Baker’s Cream Fat
• 125 gr Palmboom® Cake Margarine
• 250 gr Liquid Fructose Sugar
• 1 tsp Vanilla Essence

Making Vegan Buttercream :

1. Whisk FILMA® Baker’s Cream Fat until creamy and smooth.
2. Add Palmboom® Cake Margarine and whisk until creamy.
3. Add liquid fructose sugar and mix.
4. Add vanilla essence.
5. Divide the buttercream into orange, green, and brown colours.
6. Decorate the cake with fondant and buttercream.