Vegan Carrot Cake
It was my partner’s birthday last week and I decided to make a special cake. It turned out so well I wanted to share it with you. Imagine a moist and spicy carrot cake topped with a velvety cream cheese icing – and all made from plants. If you are just getting started with vegan baking this a great cake to try. You will see how moist vegan baking can be and how chia/flax eggs work well to bind the cake together.
Vegan Carrot Cake with Cream Cheese Icing
2 1/2 cups all purpose flour (feel free to experiment with spelt or gluten-free flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 Tablespoons ground flax or chia seeds
1/2 cup water
1 1/4 cups sugar (look for less processed and unbleached sugar like whole brown sugar)
1/2 cup unsweetened apple sauce
1/2 cup organic canola oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1 cup walnuts + 1/4 cup more to sprinkle on top
Cream Cheese Icing:
227 g (8oz) vegan cream cheese
1 cup icing sugar
1/4 cup vegan butter
1 teaspoon vanilla
Preheat oven to 350 degrees F and line a 9×11 baking pan with parchment paper
Gather a large, medium and small bowl. Mix dry ingredients in a large bowl and set aside. Mix the egg-like binder in a small bowl and set aside. Mix the wet ingredients in a medium sized bowl and then when well mixed add into the large bowl with the dry ingredients. Add the egg-like binder to the large bowl as well and mix everything until well combined. Spoon batter into prepared baking pan and bake 30-35 minutes or until a toothpick comes out clean when tested in centre of cake.
Make the icing by combining all of the icing ingredients in a bowl and mixing until icing is very smooth. When cake has cooled ice the cake and sprinkle remaining walnuts on top around the edges.