While trying to figure out how to tackle this whole vegan baking thing, I found this cake at vegan restaurant Daantje. Their carrot cake convinced me that omitting eggs and dairy can still result in delicious bakes. They were kind enough to share the recipe. True to form, I tweaked the recipe here and there, using less sugar as I always do. But the honours of all the rave reviews still go to the lovely ladies at Daantje.
I’ve talked more about my vegan baking challenges and Daantje in the Cook’s Log about vegan baking.
- 180gr cane sugar
- 300gr flour
- pinch of salt
- 2.5 tsp baking powder
- 1/5 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp cloves
- 50gr chopped walnuts
- 50gr chopped pecans
- 125gr orange juice
- 150gr sunflower oil
- 1 tbs grated ginger
- 500gr grated carrot
Makes a 25cm round cake or a 20x30cm shallower sqaure cake
Combine the dry ingredients: sugar, flour, salt, baking powder, baking soda, cinnamon, cloves, walnuts and pecans.
Combine the wet ingredients: orange juice and sunflower oil. Also add the ginger and carrot to the wet ingredients.
Fold the wet ingredients into the dry until no dry patches remain. Stir as little as possible, lumps are fine.
Spread the batter into a 25cm round cake tin or a 20x30cm rectangular tin (I used the latter for high tea sized bakes).
Bake for 45min (rectangle) to 60min (round) at 180°C.
Top with cashew or almond cream. I also love to crush up caramelised walnuts to add between the layers and on top. They’re always worth making as it’s amazing to snack on any leftovers.