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Carrot Chinese Five Spice Cake
Chinese Five Spice cake is a carrot cake with warming spices.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American, Chinese
Servings:
12
Calories:
320
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Equipment
mixing bowl
9” round cake pan
Oven
Ingredients
2
medium carrots
grated
2 ¼
cups
(250g) wholemeal flour
2
teaspoons
baking powder
½
teaspoon
baking soda
1 ½
teaspoons
Chinese Five-Spice mix
½
teaspoon
salt
3
eggs
[vegan: 3 tablespoons flax eggs mixed with 9 tablespoons of water and let sit for 5 minutes]
¾
cup
(145g) sugar
½
cup
(120ml) vegetable oil
1
cup
(120g) plain Greek yogurt
[vegan: use dairy free yogurt]
1
teaspoon
vanilla extract
For the Orange Icing
1 ¼
cups
(250g) powdered icing sugar
4
tablespoons
butter
softened [vegan: use vegan butter]
2
tablespoons
orange juice
Instructions
Preheat oven to 180°C/350°F. Grease a 9” round cake and line the bottom with baking parchment.
Peel and grate the raw carrot. Set aside.
Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.
In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.
Fold the wet ingredients into the dry gently.
Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin.
For the Orange Icing:
Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
Store in the fridge until ready to use. Frost the completely cooled cake.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Cholesterol:
54
mg
|
Sodium:
209
mg
|
Potassium:
234
mg
|
Fiber:
3
g
|
Sugar:
27
g
|
Vitamin A:
1900
IU
|
Vitamin C:
2
mg
|
Calcium:
72
mg
|
Iron:
1
mg