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  • 執筆者の写真Michie

#154 / My best Vegan Baked Carrot Cake / ニンジン嫌いさんにも!ヴィーガン ベイクドキャロットケーキ


















* ニンジン (細かく刻む) 150g

* ショウガ (細かく刻む) 1片

* メープルシロップ 大3

* 豆乳ヨーグルト 大2

* 植物油 大1.5


* 薄力粉 80g

* アーモンドパウダー 50g

* BP 小1/2

* BS 小1/4

* 塩 ひとつまみ

カシューナッツ フロスティング

* カシューナッツ 40g

* メープルシロップ 大1.5

* 溶かしたココナッツオイル 大1.5

* 豆乳ヨーグルト 大1

* レモンジュース 小1

* バニラエキストラクト 小1/4

* 塩 ひとつまみ


* クルミ 大1 (トーストして刻む)

* レモンの皮すりおろし 少々

* 葉 少々


1. カシューナッツは一晩冷蔵庫で浸水しておく。

2. オーブンを180度に予熱する。型にクッキングシートをしく。

3. Wetの材料をブレンダーでピューレにする。

4. Dryをふるい入れて混ぜる。

5. 型に流し入れ、180度のオーブンで45分焼く。(串をさして生地がつかなくなるまで)

6. フロスティングの材料をブレンダーにかけ、なめらかにする。

7. ケーキが焼けたら粗熱をとり、フロスティングをぬり、飾りにクルミ、レモンの皮、葉を散らす。


This time, plenty of carrots in the cake! Thanks to carrots, which are full of beta-carotene, an ingredient for beautiful skin.

This is an outstandingly favorite cake that I want to eat for a long time to come.

The classic carrot cake is made with grated carrots.

Many cakes are filled with oil and sugar to hide the smell of carrots, but children who don't like carrots may not be happy with the visible carrots and their texture.

So I pureed them with ginger, which reduced the carrot smell but made them very moist and gentle. You may not recognize the carrots unless you are told.

I would definitely recommend this cake to children who don't like carrots.

It is also easier to chop the carrots than to grate them with a cheese grater, and it is less stressful on the arms.

I omitted cinnamon and nutmeg, which are classic spices for carrot cake, because I thought some children might not like them because of their special taste. But of course you can add them.

This time, the cake has a subtle ginger aroma. If you don't like it, you can omit the ginger too.

The cream of frosting is also less sour this time.

As a lover of sourness, I like it with a little more lemon juice, but it's up to you.

I garnished the topping with walnuts, but you can do without.



For the Carrot Cake:


* 150g carrot chopped

* 1 tsp ginger chopped

* 3 maple syrup

* 2 tbsp soy yogurt

* 1.5 tbsp vegetable oil


* 80g flour

* 50g almond powder

* 1/2 tsp BP

* 1/4 tsp cinnamon

* A pinch salt

For the frosting:

* 40g raw cashew nuts, soaked over night or in hot water for 1 hour

* 1.5 tbsp maple syrup

* 1.5 tbsp melted coconut oil

* 1 tbsp soy yogurt

* 1 tsp lemon juice

* 1/4 tsp vanilla extract

* A pinch of salt

For the decoration:

* Some walnuts chopped & toasted

* some lemon zest

* some green leaves


1. Soak the cashew for frosting overnight in a fridge.

2. Preheat oven to 180°C. Line a mold with a parchment paper.

3. Puree the WET ingredients in a blender.

4. Sift the DRY ingredients over the WET mixture and mix well to combine.

5. Pour the batter into the mold and bake in a preheated oven at 180℃ for 45 minutes or until a tooth pick comes out the middle clean.

6. While the cake is baking drain the soaked cashews and add all the frosting ingredients into a blender or food processor. Blend until silky smooth. (If necessary scrape down the sides a few times.) Place the frosting in the fridge while the cake bakes and cools.

7. Once the cake is baked leave it to cool for at least an hour before adding the frosting.

8. Spread the frosting and then sprinkle with the toasted walnuts, lemon zest and leaves.


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