Vegan Carrot Raisin Cake

90 min read
Vegan Carrot Raisin CakeVegan Carrot Raisin Cake
Nutrition per serving


  • For the cake: 2 scoops Chai Ka'Chava
  • 2 cups pastry or cake flour
  • 1/4 cup unbleached white flour
  • 1 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 + 1/8 tsp baking soda
  • 1/2 tsp sea salt
  • A pinch of ground cloves
  • 3/4 cup shredded carrot
  • 1/4 cup golden raisins
  • 1 1/4 cups soy milk
  • 1/8 cup soy creamer
  • 3/4 cup raw sugar
  • 3/4 cup vegetable oil
  • 1 scant tbsp egg replacer
  • 2 tsp orange extract
  • 1 tsp vanilla extract
  • For the frosting: 1 lb extra firm tofu, drained
  • 1 lb vegan buttery spread.
  • 1 3/4 cups turbinado sugar
  • 2 tbsp cornstarch
  • 1 tbsp egg replacer

How to Make

  1. Preheat the oven to 325 degrees F. Prepare a 12-inch cake pan by coating it thoroughly with cooking spray. Set it aside.
  2. For the cake, sift together the Chai Ka'Chava, flour, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl. Add the carrot and raisins to the sifted ingredients.
  3. In a blender, combine soy milk, soy creamer, sugar, oil, egg replacer, orange extract, and vanilla extract. Blend until the mixture achieves a smooth consistency.
  4. Add this liquid mixture into the carrot mixture, stirring until thoroughly combined.
  5. Transfer the batter to the prepared pan. Bake for 60-65 minutes, ensuring a wooden pick inserted in the center comes out clean.
  6. Allow the cake to cool completely.
  7. For the frosting, place all ingredients in a food processor. Process until the mixture is smooth and creamy, ensuring you scrape down the sides of the bowl as needed.
  8. Refrigerate the frosting until it is completely chilled.
  9. Carefully remove the cake from the pan.
  10. Apply the frosting evenly to the top and sides of the cake.
  11. Enjoy!
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