Fruit Cake - Lemon Pista Carrot Cake

 

Makes one 2 layer 6-inch cake

 

Ingredients:

 

Cake:

 

1 1/2 cups all-purpose flour

3/4 cup plus 2 Tbsp granulated sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cardamom

1/4 tsp nutmeg

1 Tbsp lemon zest

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp avocado oil or other neutral oil

1/2 cup plant-based milk

1 1/2 tsp pure vanilla extract

1 cup shredded carrots

1/2 cup chopped pista

 

 

Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

1 Tbsp lemon juice

2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1 tsp lemon extract

4 cups powdered sugar

 

 

Garnish:

 

1/4 cup chopped pistachios

 

 

 

Instructions:

 

Fruit Cake - Lemon Pista Carrot Cake

 

Makes one 2 layer 6-inch cake

 

Ingredients:

 

Fruit Cake - Cake:

 

1 1/2 cups all-purpose flour

3/4 cup plus 2 Tbsp granulated sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cardamom

1/4 tsp nutmeg

1 Tbsp lemon zest

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp avocado oil or other neutral oil

1/2 cup plant-based milk

1 1/2 tsp pure vanilla extract

1 cup shredded carrots

1/2 cup chopped pista

 

 

Frosting:

 

1 1/2 cups vegan butter, I used Earth Balance (at room temperature)

1 Tbsp lemon juice

2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1 tsp lemon extract

4 cups powdered sugar

 

 

Garnish:

 

1/4 cup chopped pista

 

 

 

Instructions:

Preheat the oven to 350 degrees Fahrenheit.

 

Two 6-inch round cake pans should be lined with parchment paper and greased on the edges.

 

In a large bowl, thoroughly mix the flour, sugar, spices, lemon zest, baking powder, and sea salt.

Add the avocado oil, oat milk, vanilla, and flax eggs. Beat with an electric mixer for about one minute (three minutes if whisking by hand).

Stir in the pistachios and carrots.

Evenly pour batter into the pans that have been prepared.

The cakes should be baked for about 30 minutes, or until a toothpick inserted in the centre comes out practically clean with a few wet crumbs, indicating that the cake is done in the centre.

After taking the cakes out of the oven and allowing them to cool for twenty minutes, cut along the edges of the cakes, place a plate on top, flip it over, and tap it to release the cakes from the pans.  After removing them from the pans, let them cool fully.

 

Beat the butter until it becomes frothy by adding the milk, lemon, vanilla, and lemon extracts. This will make the frosting.

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

 

When it's time to freeze, After placing one cake layer on a dish, cover it with a 1/2-inch-thick coating of frosting.

Top with the following layer of cake.

Evenly distribute the leftover frosting on the cake's top and sides.

 

After covering the cake with chopped pistachios, pipe the remaining frosting onto the top using a pastry bag.  I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

After serving, savour the Fruit Cake!

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