An Unpresumptuous Carrot Cake Recipe

Name: An Unpresumptuous Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake layers; 3 1/2 cups oat flour (grind your own in a vitamix!); 1 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch fine sea salt; 1 1/2 cups packed brown sugar; 1 tablespoon cinnamon; 1 teaspoon cardamom; 1 teaspoon vanilla; 1 cup olive oil; 1/2 cup orange juice; 1 very ripe banana; 2 cups grated carrot; 1 cup each fresh pineapple, sultana raisins, and chopped walnuts; For the coconut vanilla bean frosting; 400 grams medium firm tofu; 1 can coconut cream, chilled, solid fat portion only; 1 tsp vanilla paste (extract will do in a pinch); 2-3 tablespoons agave nectar just to sweeten; 1/2 cup Korean citron tea preserves

Servings: persons

For the cake layers
3 1/2 cups oat flour (grind your own in a vitamix!)
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch fine sea salt
1 1/2 cups packed brown sugar
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon vanilla
1 cup olive oil
1/2 cup orange juice
1 very ripe banana
2 cups grated carrot
1 cup each fresh pineapple, sultana raisins, and chopped walnuts
For the coconut vanilla bean frosting
400 grams medium firm tofu
1 can coconut cream, chilled, solid fat portion only
1 tsp vanilla paste (extract will do in a pinch)
2-3 tablespoons agave nectar just to sweeten
1/2 cup Korean citron tea preserves

1
Preheat the oven to 350 degrees F, with the rack placed in the center of the oven. Line the bottom of two 9-inch round cake pans with parchment paper.
2
Whisk together the oat flour, baking soda, baking powder, and salt in a large mixing bowl. Set aside.
3
Whiz the brown sugar, spices, vanilla, olive oil, orange juice, and banana in a blender or food processor until the sugar is dissolved and the mixture becomes a thick caramel consistency.
4
Pour the brown sugar mixture into the flour mixture and stir just to combine. Fold in the carrot, pineapple, raisins, and walnuts until well combined.
5
Scrape the batter evenly into the prepared pans and smooth out the top. Bake in the preheated oven for about 25 minutes. The cakes should have crisp and very golden brown tops, and the sides should be pulling slightly away from the pan. Cool completely, cover, and chill overnight.
6
Rinse the tofu under cold water and pat dry with some kitchen towel. Fold a new sheet of kitchen towel in half and place it on a clean working surface. Cut the tofu into 2-cm thick slices and arrange them, cut side down, on the kitchen towel. Cover with another folded sheet of kitchen towel. Put a heavy wooden cutting board on top to give it some pressure. Let sit for 10 minutes. Change the kitchen towel, then let it sit for another 10 minutes to fully extract the moisture.
7
Puree the tofu in a blender or food processor and puree until extremely smooth. Add the coconut cream, vanilla, and agave and blend until creamy. Cover and chill completely.
8
To assemble the cake, run a knife along the sides of the pans to loosen the cakes. Invert one cake layer onto your cake stand and peel off the parchment. Cover the top with the citron tea preserves, and invert the remaining cake layer onto the cake. Cover the entire cake (top and sides) with the mousse frosting and smooth it out.
9
Store under a cake dome, refrigerated, for up to a week. And, as with all cakes, the second and third days are the best.

1704

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake layers, 3 1/2 cups oat flour (grind your own in a vitamix!), 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, An Unpresumptuous Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

An Unpresumptuous Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions