Plant-Based Carrot Crumb Cake 🥕

Instructions

Cake

Preheat your oven to 170C and lightly grease and flour the interior of two cake pans.

Sift the flour, spice, baking powder, baking soda and salt into a large mixing bowl and combine. Add the shredded carrots, almonds, and dates and toss to incorporate.

In a separate bowl, whisk the sugar, milk, oil, applesauce, vinegar and vanilla together. Once smooth, pour the wet ingredients into the dry ingredients and bring the batter together gently. (Be careful not to over mix). Transfer the batter into the prepared cake tins.

Topping

simply combine the flour, almond meal, sugar, cinnamon, and salt in a medium bowl. Slowly drizzle in the oil while stirring with a fork, just until the mixture comes together into big clumpy crumbs. Go slowly so as not to fully saturate the dry ingredients; a little bit of oil goes a long way.

Sprinkle the crumb topping evenly over your unbaked batter before gently sliding the pan into your preheated oven. Bake for 60 - 75 minutes, until golden brown on top and a skewer inserted into the centre of the cake pulls out cleanly, with just a few moist crumbs clinging to the sides at most.

Let cool completely before removing from the pan, adding iced carrots, slicing, and serving.