I was out for lunch with my mum not so long ago, she had a slice of carrot cake and I desperately wanted to have some of this cake.
I've never been so determined to make a certain thing! I was going to have some vegan carrot cake!
I'm so glad that I was determined to make this recipe as it was amazing! It was soft but had a little crunch which was the perfect texture!
I took my carrot cake to a family dinner so that everyone could try, no one left a bite! And Maxine, my 1 year, tried to lick her plate clean.
Ingredients
Cake;
2 ½ Cup Plain Flour
1 Cup Brown Sugar
1 Cup Caster Sugar
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tsp Ground Cinnamon
½ tsp Ground Ginger
1 Cup Applesauce
¾ Cup Vegetable Oil
3 Cups Grated Carrots
1 Cup Chopped Pecans + more for decoration
Cream Cheese Frosting;
½ Cup Butter - I use Pure but any butter you want to use will work.
1 Cup Vegan Cream Cheese
1 tsp Vanilla
4 Cup Icing Sugar
Method
Cake;
* Preheat the oven 180C
* Grease 2 8 inch trays. These can be circular or square.
* In a large bowl sift the flour, baking powder and bicarbonate of soda.
* Add the sugars, cinnamon and ginger.
* Stir in the applesauce, oil, milk and vanilla essence.
* Mix in the carrots and pecans.
* Separate the mix into your 2 tins.
* Bake for 35-45 minutes, or until you can place a toothpick in the centre and it comes out clean.
* Cool completely before adding the frosting.
Frosting;
* In a large bowl beat the butter until it’s creamy.
* Mix in the cream cheese till smooth.
* Add your vanilla Essence
* Gradually sift in the icing sugar until the mix is spreadable.
* Keep in the fridge until needed.
* Assemble your cake
Serve
Enjoy!
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