Vegan Carrot Cake

Sacha (Zoetzenzatie) used to make delicious sweets, and later coffee as well for us at CaDansa. This year, we aren’t able to come together at a festival, so we asked Sacha to help us take the CaDansa-feeling to your homes and your taste buds. She shared a recipe for vegan carrot cake with us (and now with you). On your marks, get set… BAKE! 😉

Tasty vegan Carrot Cake
200 gr grated carrot
100 gr seedless dates
1 ripe banana
150 gr brown sugar (or coconut blossom sugar)
180 ml apple puree
180 ml neutral oil (for example sunflower oil)
330 gr flour
2 tsp baking soda
2 tsp baking powder
a pinch of salt
2 tsp cinnamon
a pinch of ground cloves
a pinch of nutmeg
1 tsp ginger powder

Puree the dates with the banana in a food processor. Mix all the wet ingredients together in a bowl (except the carrot!).

Mix the flour in a different bowl with all the dry ingredients. Combine the date/banana puree with the wet ingredients. Fold the dry ingredients in parts through the wet ingredients. Last but not least, fold the grated carrot through the batter.

Preheat the oven to 170°C. Take a springform pan or a cake tin and cover this with baking paper. Pour in the batter and even out the top. Bake the cake in about 45-60 minutes: you’ll know it’s ready when you stick a cake tester (e.g. satay skewer) in there and it comes out dry.

Let the cake cool down and get ready to eat some! If you want it to taste even better, you could make a frosting with vegan cream cheese, powdered sugar and lime zest.

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