Naked Carrot Cake
The foodie crowd calls it a naked cake when you’re either too lazy to frost the entire cake or want to save up those extra frosting calories for another slice of cake. I’m team save the frosting calories for proper cake. Don’t get me wrong, I love a good frosting. It rounds up the cake and makes it presentable. A bit of extra moisture isn’t wrong either. But I stir away from cakes that have too much frosting e.g. are nothing but frostings, like cupcakes or these wedding cakes with fondant icing. So, this is, without further ado, I present you the naked carrot cake. A true party stable and a must-have recipe for your collection.
This recipe for a vegan Naked Carrot Cake is:
- Plant-based, vegan
- Free from white sugar
- Gluten-free
Something delicious for every vegan sweet tooth
Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.
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The naked carrot cake. A true party stable and a must-have recipe for your collection. This cake is vegan, gluten-free and white sugar-free. And remember, vegetables are good for you.
- 2 tbsp sweet lupin flour
- 3 tbsp sparkling water
- 200 g vegan butter
- 180 g coconut blossom sugar
- Zest of 1 orange
- 160 g apple sauce
- 150 g ground almonds
- 200 g buckwheat flour
- 50 g chickpea flour
- 4 tsp baking powder
- Pinch of ginger, muscat, cloves (good pinch each)
- 1.5 tsp cinnamon
- 300 g carrots
- Juice of 1 orange
- 120 g walnuts leave some for decorating
- 200 ml soy milk
- 300 g sukrin icing (icing sugar made from birch sugar)
- 70 g vegan butter
- 140 g silken tofu
- Zest of 3 limes
- 1 tsp locust bean gum
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Preheat your oven to 180 degrees C and grease a round 24cm cake form. Peel and grate the carrots and add the freshly squeezed orange juice. Roughly chop the walnuts and set aside.
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Mix the sweet lupine flour with the sparkling water and set aside. In a bowl, cream the vegan butter and coconut blossom sugar with an electric mixer. Scrape out the vanilla pods and add to the mix. Now, add the lupine flour mix and the orange zest. Combine well. In a big bowl, add the ground almonds, buckwheat, chickpea flour, baking powder, salt and all the spices. Combine well.
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Add the creamed butter and the apple sauce. Combine well and add the grated carrots and chopped walnuts. Add the soy milk and combine well. Pour in the prepared cake tin and bake for about 40 minutes. Take the cake out and let it cool off completely. Cut the cake in half. The best way how to do this is by laying a strong thread around the cake, cross it and pull both ends of the thread diagonally until the cake is halved.
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Cream the sukrin icing with the vegan butter. Add the silken tofu, locust bean gum and the lime zest. Combine well and set aside to set. Spread half of the vegan cream cheese frosting on the bottom half, cover it with the top half and spread the rest of the frosting on top. Sprinkle with some leftover chopped walnuts.
My Mum always said that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #MissWaltersRecipes
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Meet Jennifer
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.