Carrot Sheet Cake

It’s so light, soft, airy and incredibly moist, easy to make and it’s topped with a smooth and ultra creamy cream cheese frosting, with carrots and walnuts. It’s vegan, dairy-free, egg-free.

You can find the video here: https://www.pinterest.com/pin/878342733564855832/

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Total time: 1hr. Servings: 16 - 20

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Ingredients :

Ingredients for the cake

500ml of dairy-free milk

2 teaspoon of apple cider vinegar

200g of caster sugar

500g of self raising flour

2 teaspoon of ground cinnamon

2 teaspoon of ground nutmeg

1 teaspoon of ground ginger

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

140ml of sunflower oil

120g of grated carrot

Ingredients for the frosting

160g of dairy-free butter

40g of dairy-free cream cheese

460g of icing sugar

2 teaspoon of vanilla extract / vanilla paste

splash of dairy-free milk if needed

green food gel

orange food gel

walnuts (decoration)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Preheat your oven to 356° F / 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.

Step 2 - In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3 - In a large mixing bowl, sift the sugar, flour, ground spices, baking powder and bicarbonate of soda. Mix well to combine.

Step 4 - Add the oil into the ‘buttermilk’ and whisk to combine.

Step 5 - Add the wet ingredients into the dry ingredients and mix just to combine. Fold in the grated carrot.

Step 6 - Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.

Step 7 - Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.

Step 8 - Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack.

Step 9 - Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Step 10 - In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.

Step 11 - Sift in the icing sugar and vanilla. Whip on high speed for a couple of minutes to incorporate it. Add a splash of dairy-free milk to get it to a smooth consistency.

Step 12 - Remove 4 heaped tablespoons of the buttercream and separate into two bowls. Leave the majority of the buttercream white, colour one bowl with orange food colour and the 2nd with green.You don’t need much coloured frosting for this, only for the carrots on top, so only use what you need. The rest of the frosting can be swirled to the top of the cake.

Step 13 - Transfer the orange buttercream into a piping bag fitted with a small round or star-tip nozzle. Add the green into separate piping bags with a tiny bit of the tip snipped off.

Step 14 - Using a pallet knife, carefully spread and swirl the white frosting over the entire cake.

Step 15 - Pipe mini carrots with the coloured buttercream

Step 16 - Decorate with a sprinkle of chopped walnuts (optional).

Step 17 - Slice and serve.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍