It’s been a while since I’ve posted a cake recipe here on Veggie num num so I’m very happy to be sharing this super tasty vegan recipe with you today.

As a kid I would bake cakes all the time; they are probably the very first things I felt truly comfortable cooking. So I’ve had a little fun lately playing around with a few of my favourite cake ingredients to come up with a simple and tasty vegan cake recipe.

The recipe is both egg and dairy free and makes a really delicious and moist cake perfect for an afternoon or morning tea or even as a dessert cake for an after dinner treat.

The cashew nut cream is so good!! I could eat it all on it’s own and a great alternative to the usual cream cheese frosting. Make sure you use raw un-slated cashews and you’ll need a good high-powered food processor to get the best result.

I love the subtle spicy flavours of the orange, cinnamon and cardamom they play so perfectly with the sweetness of the cake and the creamy cashew nut frosting. Enjoy cut into thick slices with a nice hot cup of tea!!

Orange Vegan Carrot Cake w/ Cashew Nut Cream Frosting
Preparation time: 60mins // Makes 1 loaf cake

• 2 tsp white chia seeds
• ½ cup water
• 1 cup unbleached self raising flour
• ½ tsp freshly ground cinnamon
• ½ tsp ground cardamom
• 1 cup soft brown sugar
• 1½ cups grated carrot (approx. 1 carrot)
• ½ cup sultanas (raisins)
• ½ cup pecans, roughly chopped
• 1 large orange, zest
• 125ml (4 fl oz) rice bran (or vegetable) oil

Cashew Nut Frosting

• 150g (5 oz) raw un-salted cashew nuts
• 1 orange, juice only
• 1/3 cup icing (powdered) sugar
• 1 tsp pure vanilla essence

In a small bowl combine the cashew nuts with just enough water to cover and set aside to soak while you prepare the cake.

Combine the chia seeds with the water, stir well and set aside for about 10 minutes while you prepare the remaining ingredients.

Pre-heat the oven to 180°C/356°F and grease a 23cm x 13cm (9inch x 5inch) loaf tin, lining the bottom with grease proof paper, set aside.

Sift the flour and spices into a large bowl, add the brown sugar and stir to combine. Add the grated carrot, sultanas, chopped pecans and orange zest. Stir again making sure all the ingredients are well combined.

By now the chia seeds and water should be jelly like, stir again and add to the cake mixture with the oil.

Fold the oil and chia mixture through for a few minutes combining well with all the ingredients. Transfer the cake mixture into your prepared loaf tin and place on the middle shelf of the pre-heated oven to bake for 45 minutes.

Check the cake frequently towards the end to ensure it doesn’t burn.

Remove from the oven and set aside to cool for 1-2 minutes before transferring to a wire rack to cool completely.

While the cake is cooling prepare your cashew nut frosting. Drain off the water from the soaking cashew nuts and transfer them to a food processor.

Adding half the orange juice process the nuts on high for about 3-5 minutes, stopping to scrap down the sides often, until the nuts form a smooth paste. Add more orange juice as you go if needed.

Once the nuts are smooth and creamy add any remaining orange juice the icing sugar and vanilla, process quickly for 1 minute to combine.

One the cake is completely cool spread over the frosting thickly and top with a little extra orange zest if you desire.

A really simple a tasty vegan recipe that makes a super yummy carrot cake. Be sure to store the cake in an airtight container in the refrigerator, it should keep well for a few days, enjoy!

{This recipe was adapted from a Carrot Cake & Geranium Cheese recipe found in The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram}