Vegan Carrot Cake with Orange Cream Recipe

Indulge in this rich carrot cake, full of flavor and nuts, topped with a refreshing orange cream—a fantastic dessert for any event!

Preparation Time

Total: 1 hour 30 minutes
Active: 30 minutes
Servings: 8

Ingredients for the Cake

Salt: a pinch
Vegetable oil: 3.4 fl oz (100 ml)
Baking powder: 2 teaspoons
Sugar: 4.2 oz (120 g)
Carrots: 10.6 oz (300 g), grated
All-purpose flour: 8.8 oz (250 g)
Water: 3.4 fl oz (50 ml)
Walnuts: 3.5 oz (100 g) + extra for decoration

Ingredients for the Cream

Water: as needed
Semolina: 2.1 oz (60 g)
Orange: 1
Sugar: 2.1–3.5 oz (50–100 g)

Instructions

1. Preheat the oven to 356°F (180°C). Line the bottom of a 9-inch (22 cm) round cake pan with parchment paper.

2. Sift the flour, salt, and baking powder together in a bowl. Grate the carrots finely and combine them with sugar, vegetable oil, and water, mixing until smooth.

3. Gradually add the flour mixture to the carrot mixture, stirring well to combine. Toast the walnuts in a dry skillet, chop them, and fold them into the batter.

4. Pour one-third of the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 20–25 minutes. Repeat this process to make two more layers with the remaining batter.

   Alternatively, you can bake all the batter at once and then slice it into three layers, which will take approximately 40–50 minutes.

5. Zest the orange and juice it. Combine the orange juice with enough water to make 17 fl oz (500 ml). Add the zest and mix well.

6. In a saucepan, combine the semolina and sugar (adjust the sugar based on your sweetness preference). Pour in the citrus water and continuously stir over medium heat until the cream thickens. Cook for an additional 2–3 minutes, then let it cool. Blend the cream while it’s still slightly warm to make it smooth.

7. Level the cooled cake layers by trimming the tops if necessary. Crumble the trimmed edges into fine crumbs.

8. Layer the cake by spreading cream between each cake layer and on the sides of the cake. Use the crumbs to coat the sides and top of the cake.

9. Decorate the top with walnuts and refrigerate the cake for 1–2 hours before serving.

Enjoy your delightful Vegan Carrot Cake with Orange Cream! 🥕🍰