EASTER CARROT CAKE
The perfect celebration cake for the Easter Weekend. Moist, lightly spiced, and truly delicious. Oh and it’s pretty simple to make too. This recipe is gluten free and vegan and you can adjust the spices to your liking. The cake is topped with a simple coconut yogurt icing and makes a great centre piece to your easter table.
Plus scroll down for my top tips for decorating your Easter table.
Easter Carrot Cake Recipe
Time to create: 40 minutes
Servings: 12 slices
Ingredients
1 chia egg (1 tsp chia seeds and 2.5 tbsp water)
125ml light olive oil
100g coconut sugar
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
175 ml unsweetened almond milk
3 medium carrots grated
300g buckwheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
40 g raw walnuts
1 tsp vanilla essence
Handful of raisins
Icing ingredients (optional)
Coconut yogurt
Grated orange zest
Easter Carrot Cake Method
Preheat the oven to 150C or 30C fan. Evenly spread the walnuts across a baking tray and pop in the oven for 10-12 minutes, leave to cool before roughly chopping and placing to one side.
Grease and line your baking dish (I used a 20cm x 20cm tin).
Prepare chia egg in a large mixing bowl (by mixing water and chia seeds and letting it rest for 5 minutes). Add the olive oil and whisk to combine before adding the coconut sugar, vanilla essence and almond milk into a large bowl. Stir until the sugar begins to dissolve before adding the spices, grated carrots and raisins.
In a separate bowl, stir together the flour, baking powder, bicarbonate of soda, and salt.
Then add the flour mixture to the wet mixture and half the walnuts. Stir to combine, being cautious not to over mix.
Pour the mixture into the baking dish and bake for approximately 30 minutes. Check the cake is cooked by inserting a skewer into the centre of the cake - if it comes out clean its done.
Leave to cool.
Top with coconut yogurt, grated orange zest and crushed walnuts.
Top tip: Top with yogurt as and when you want a slice to keep fresh. Store the cake in an airtight container.
Ideas for your Easter Table
Top tips for adding a touch of Easter to your table:
Use chocolate eggs for decoration (my favourite are Rhythm 108).
Use twigs (birch or hazel work well) to hang Easter decorations
Vases of daffodils or daffodils in planters
Vases of Baby’s Breath (perfect for spring as symbolises new beginnings)
Easter napkins (I’m loving these Bunny Ears and Egg Nests)
