Easy

Makes: 8

This vegan and gluten free carrot cake recipe offers big flavour, whilst remaining gorgeous to look at and delicious to eat. Transform a classic cake by adding Calleabaut’s 811 dark chocolate callets.

This vegan and gluten free carrot cake recipe offers big flavour, whilst remaining gorgeous to look at and delicious to eat. Transform a classic cake by adding Calleabaut’s 811 dark chocolate callets.

Containing: 3 Components

150 g

plain flour
25 g

ground almonds
10 g

baking powder
2 g

ground cinnamon
75 g

caster sugar
75 g

brown sugar
150 g

grated carrot
2 piece(s)
120 g

vegan butter
100 g

Callebaut 811

250 g
1 zest

orange(s)
200 ml
100 g

Callebaut 811

Mix the flax powder with the water
Add all of the wet ingredients
Add the grated carrot
Mix all the dry ingredients into the mixture
Place into prepared cake tins and cook at 160c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
Leave to cool
To make the icing, place the cream and orange zest in to a saucepan and bring to the boil
Add in the chocolate callets and emulsify
Allow to cool to 30c and then fold through the cream cheese

Cover the cooled cake with the icing