The Big Carrot Cake
The Big Carrot Cake
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The Big Carrot Cake

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Nobody needs to know that they're eating a vegan cake packed with variety of nutrition. Cake should just be cake. A pleasure to consume but something you never regret.

Ingredients: Flour blend (sorghum flour, cassava flour, chickpea flour), brown sugar, arrowroot starch, chia seeds, baking soda, baking powder, cinnamon, cream
of tartar, pink salt, xanthan gum, nutmeg, cloves, ginger, pepper.

Always made with real whole foods, Ucopia is about bringing back food favorites. We have been able to remove a lot of stress from group gatherings by just offering to always bring the cake.  

Baking Instructions:

All you need:

1 cup grapeseed or similar oil

1/2 cup warm water 

210 grams grated fresh carrots 

1/2 tsp vanilla extract

*Optional 1/4 cup nuts or 3 tbsp pineapple puree


Step 1:

Preheat oven to 350°F (Convect 340°F if available). Grease 2 cake pans of 8 inches. Gluten-free needs space to rise, make it too thick and it won't cook properly.

Step 2:

Combine wet ingredients.

Step 3:

Slowly add dry mix and ensure well blended.

Step 4:

Fill the cake pan half-way with batter. Immediately Bake for 35-45 minutes.

Step 5:

Let rest for 2 minutes out of the oven when done cooking. Then remove from pans and continue to cool for another 30 minutes.

Don’t cut into them too soon or else they will be gummy. Allow to fully cool before icing.

Packaged weight: 420 grams

*see our recipe section for icing ideas