[December 12th] Carrot Cake with Orange and Walnuts

Fräulein Zebra Xmas

Today I’m gonna show you a “With-Without” recipe: Without butter but with lots of healthy soy!

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Carrot Cake with Oranges and caramelized Walnuts

A couple of weeks ago I recieved an Email from Sojola, asking me if I’d like to test their products [soy margarine & oil]. Since I’m always looking for new things to try I agreed and started to think about the recipe. I could have baked something vegan but I decided to bake a “normal” cake – just minus the butter!


Carrot Cake with Oranges and caramelized Walnuts 

for a 18cm ø springform pan

  • 130g flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 100g brown sugar
  • 2 tbsp applesauce
  • 90ml soy oil
  • 1 orange
  • 3 carrots
  • 100g soy margarine
  • 250g creamcheese
  • 1 teaspoon vanilla extract
  • 3-4 tbsp powdered sugar (depending on your taste)
  • 3 tbsp sugar
  • 50g walnuts

Preheat oven to 350°F and grease & flour the springform pan.

Mix flour, baking powder, salt and cinnamon and set aside. In a second bowl mix eggs, brown sugar, applesauce and oil. Add the flour mix and stir until it’s combined.

Peel and filet the oranges, cut them into little pieces. Peel and grate the carrots. Add oranges and carrots to the batter. Pour into the springform pan and bake for 30-40 minutes. It’s important that you test with a skewer if it’s completely cooked inside and you can also cover the cake with tin foil after 20 minutes when it’s getting a bit too dark. Remove the cake from the pan and let it cool.

To make the frosting you need to combine margarine, cream cheese, vanilla and powderes sugar until it’s smooth. Spread on top of the cake and refrigerate the cake afterwards.

Chop the walnuts roughly. Put the sugar into a little pan and heat up until it’s caramelizing. Add the walnuts and stir until they’re evenly covered in caramel. Remove from the pan and spread on a sheet of baking paper so it doesn’t stick together. Once the walnuts cooled down you can sprinkle them on top of the frosting and serve the cake!

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This recipe is really special and I highly recommend that you give the soy frosting a try! I does taste different than the version with butter but not in a bad way! It tastes a lot more like nuts which is great in combination with the caramelized walnuts. So believe me – you won’t miss the butter in this one!


Stay sweet & HAPPY BAKING!

xo Kristin



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