Vegan cake with carrots and apples

I woke up one morning during Lent with an intense craving for something sweet, but guilt-free. I admit I didn't have much in the fridge, so I started rummaging through whatever fruits were lying around. An apple, two apples... some leftover carrots from a soup (no joke, they were really forgotten in the drawer). The first time I tried to improvise a cake without eggs and dairy, I did everything by eye and it turned out quite flat. But I didn't give up – after two or three attempts, I came up with this version, which I keep making whenever I crave something "decent," but without eggs, without butter, and without worries. It's the kind of dessert you pour into a pan without much philosophy, and it's good both in the morning with coffee and in the evening on the couch.

To not waste time: it takes about 1 hour and 20 minutes in total (10-15 minutes for preparation, the rest for baking, plus cooling if you have patience). Portions? It makes a large cake, in the typical gugelhupf shape, or two small loaf pans. Difficulty? I’d say it’s accessible to anyone, even on those days when you feel sleepy or rushed.

I make this cake often because… I don't know, it’s a lifesaver. You always have some stray carrots, an apple that is starting to wrinkle, some oil, flour, sugar. And it seems to go well with morning coffee, as a dessert to take away, or with tea in the evening when someone is still around to chat. Plus, it doesn’t require any fancy ingredients or pastry techniques. And honestly, even if you make a mistake here and there, it still turns out good. I make it during Lent and when it’s not Lent, just because I love the texture.

1. I peel the apples and carrots. I grate them on the small grater because they seem to mix better into the batter and you don’t feel the fibers. Every time I rush and use the large grater, the cake turns out more coarse, and I don’t really like that. If there's an overly juicy apple, I squeeze out a little juice so the cake doesn’t turn out too wet in the middle.

2. In a large bowl (otherwise crumbs fly everywhere), I put the sugar, vanilla essence (one vial, but a good extract works too if you have it), plus the oil. I beat them with a mixer for about 1 minute. I’m not sure if it’s necessary to mix with a mixer, but it seems to blend the flavors better. I add the orange juice (freshly squeezed, if I have patience, otherwise from a carton, without pulp, works fine) and the sparkling water. The sparkling water really makes a difference; it adds lightness, I don’t know exactly why chemically, but when I forgot to add it, the cake turned out denser and bland.

3. Now I add the grated carrots and apples to the liquid mixture. I mix well with a silicone spatula or wooden spoon to avoid any clumps of fruit. I also add a pinch of salt and homogenize. Sometimes I add a bit of lemon zest, but not always, it depends on my mood.

4. Separately, I mix the flour with the baking powder and baking soda. Honestly, I’ve come across recipes that use only baking powder or only baking soda, but I’ve noticed that together they really help the batter rise nicely and not settle at the bottom. I also add cinnamon and grated orange zest here. If you forget to add the cinnamon at the beginning, no worries, you can sprinkle it directly into the mixture and mix everything at the end.

5. I incorporate the flour in 2-3 batches to avoid lumps. If you see that the batter is too thick, you can add a splash of sparkling water (not too much, so it doesn’t turn into soup). Always, when I add the flour, I stop using the mixer – just a spoon or spatula, so I don’t lose the air in the batter.

6. The last step: the raisins. I soak them in rum (or water with a little rum essence if you want to avoid alcohol) for at least 10 minutes. I squeeze them a bit and throw them into the batter. Many people add raisins directly, but I think if you don’t hydrate them, they stay a bit hard and don’t release their lovely flavor into the cake.

7. I grease the pan with a little oil (using a brush to cover all the sides), sprinkle flour, and shake off the excess. I pour in the batter and level it out. Sometimes, if I'm craving, I sprinkle some chopped nuts on top, but that’s a personal extravagance.

8. I put it in the oven – preheated to 180°C, medium heat. I don’t have a digital oven, so for me it’s about halfway on the flame. It bakes for about 55-65 minutes, but I check with a toothpick. If I insert the toothpick and it comes out clean, I take the pan out. Be careful: don’t open the oven door in the first 35-40 minutes, or it will sink.

9. After I take it out, I let it sit in the pan for 10 minutes. Once, I tried to take it out immediately (impatient...), and it broke in half. After 10-15 minutes, I run a knife around the edges, turn it onto a cooling rack or directly onto a cutting board, and if I have nerves of steel, I let it cool completely. When it’s warm, it’s too crumbly and doesn’t slice nicely.

Tips from me: If you like a more intense flavor, don’t skimp on the orange zest. If you don’t have sparkling water, soda works too. And don’t skip the step with the hydrated raisins, otherwise they won’t have much place in the cake – they turn out bland. If you have some, add some chopped nuts or hazelnuts – they add a nice crunch. I haven’t tried it with chocolate, but I believe it’s not a Lenten cake, right?

As a drink, it pairs perfectly with strong coffee or black tea with lemon. In the evening, it also goes well with a glass of cold plant-based milk. If you want to create a complete menu, I see it as a nice option after a cream soup or even with a large salad when you’re fasting or want something lighter. As a picnic dessert, it holds up well and you don’t have to worry about it spoiling quickly. It resembles vegan banana breads quite a bit, but it’s more aromatic from the orange and cinnamon. I recommend trying a Lenten carrot cake with walnuts and apricot jam instead of sugar if you want something even healthier.

Variations? I’ve tested it with grated pears instead of apples (just make sure they’re not too soft), or I’ve used dried apricots instead of raisins. It also works with dried plums cut into pieces or dried cranberries. Sometimes I add a few tablespoons of coconut flakes, or I use plant-based milk instead of sparkling water – it comes out a bit denser, but it works. If you want, you can add a little grated ginger for a twist, but be careful not to add too much, as it can be overpowering.

What does it pair best with? In order of my preferences: plain coffee, fruit tea, almond milk, and even with plant-based yogurt in the morning. It’s that good cake to pack for school or work, as it doesn’t crumble or leak. At a big meal, it goes well with any hearty Lenten dish or, for dessert, with orange or apricot jam.

Questions I’ve asked myself (or others have asked me):

1. Can I make it without sugar? Yes, but it won’t be as flavorful. You can substitute with agave syrup, honey (if you’re not strictly fasting), or increase the amount of apples and slightly reduce the liquids, but the texture will be different. I’ve also tried it with brown sugar or coconut sugar – it comes out darker and has a more caramel flavor.

2. Can it be made without oil? I’ve tested it with applesauce instead of oil, but the cake becomes wetter and not as fluffy. A better option would be to reduce the oil slightly and supplement with plant-based yogurt if you’re not strictly fasting.

3. Can I add other fruits? Yes, but choose firm fruits that don’t release too much juice – pears and quinces work well; don’t use bananas, as it will turn out like bread, not a cake.

4. Why does the cake sometimes sink in the middle? From what I’ve experienced: if I’ve added too much juice (too juicy apples, a lot of orange juice), if I didn’t respect the baking time, or if I opened the oven door too quickly.

5. What do I do if I don’t have sparkling water? It works with soda, as I mentioned, or with a bit of plant-based milk, but the texture won’t be as airy.

6. How long does it last and how should it be stored? I keep it at room temperature, covered with a clean cloth, for two to three days. If it’s very hot, it’s better in the fridge – it lasts up to a week, but it may harden. You can slice it and freeze it if needed. When defrosting, leave it at room temperature, then heat it for 1-2 minutes in the oven or in a dry pan to bring it back to freshness.

7. Can I add nuts? Yes, and how! I roughly chop a handful of nuts and add them either to the batter or just on top.

Nutritional values? It’s a light dessert for Lent; it’s not a calorie bomb, but it’s not diet-friendly either, as it contains sugar and flour. For a generous slice (about 70-80 g), you get around 180-200 kcal, with 30-32 g of carbohydrates, about 4-5 g of fat (depending on the oil used), 2-3 g of fiber, and a little protein. It has a lot of vitamin A from the carrots, a bit of C from the apples and orange, and some magnesium and potassium from the fruits. Compared to other cakes, it’s lighter and has less fat. It has no cholesterol, no dairy, and is friendly for those with egg or milk allergies. If you replace the sugar with a whole sweetener, you can lower the glycemic index, but it’s still best not to eat half the cake at once (though I admit I’ve done that one evening…).

It holds up well; it doesn’t dry out quickly – at room temperature, two to three days, as I mentioned. In the fridge, it hardens a bit, but you can reheat it for 1-2 minutes in the oven or wrapped in foil in the microwave (if you want). Frozen, it lasts up to a month – slice it beforehand so you don’t have to defrost the whole cake.

Ingredients, briefly, with their roles:

Carrots – bring sweetness, color, and a bit of texture, plus the necessary vitamins.
Apples – provide moisture and natural sweetness, help with tenderness.
Sugar – enhances the fruit flavors, helps create a crispy crust; without it, the taste is flat.
Oil – keeps the mixture moist, prevents the cake from drying out, binds the ingredients together.
Orange juice – adds pleasant acidity and flavor, helps the batter rise along with the baking soda/powder.
Sparkling water – adds lightness and aeration, makes the cake fluffier.
Flour – the basic structure, gives body; it can’t be made without it.
Salt – enhances the flavor; don’t skip it.
Baking powder + baking soda – help the batter rise, aerate it, and prevent it from being dense.
Cinnamon – a warm, classic flavor for desserts with apples and carrots.
Grated orange zest – elevates the flavor to another level, only from organic oranges, well washed.
Raisins – add sweetness and texture; they plump up nicely when baked if hydrated beforehand.
Vanilla essence – complements the flavor, makes everything more cake-like, not just "fruit bread."

We clean the carrots and apples, then grate them using a small grater. Mix the sugar, vanilla, and oil for 1-2 minutes, then add the orange juice and sparkling water. Next, add the grated carrots and apples along with the salt and mix everything for homogenization. Combine the baking powder and baking soda with the flour, then add them along with the remaining ingredients to the mixture of apples and carrots. Pour the batter into a greased and floured non-stick pan. Bake in the oven at a moderate temperature for about an hour. When it's baked, turn off the heat and let the cake cool in the pan, cutting it only when it cools down (who can resist, as I couldn’t resist :))

The quantity is enough for a large gugelhupf mold.

 Ingredients: - 2 large carrots - 2 apples - 200 g sugar - 100 ml oil - 100 ml fresh orange juice - 100 ml sparkling water - 450 g flour - a pinch of salt - 1 packet of baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1 teaspoon grated orange zest - 50 g raisins soaked in rum - a vial of vanilla essence

 Tags:  carrot cake fasting recipes