Vegan Carrot Cake
Makes one two-layer cake
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 cup canola oil
- 4 flax eggs (one egg = 1tbsp ground flax + 3tbsp water, mix and let sit for at least 15 minutes)
- 3 cups grated peeled carrots (use the small side of the grater)
- (Add some walnuts and raisins if you like your cake that way – I’m not a fan of nuts and raisins in cake.)
Preheat oven to 350°F.
Oil and flour two 9 inch round tins. Take your time and get everywhere if you want the cakes to come out of the tin nicely!
Sift – I am a sifter- flour, white sugar, baking soda, salt, cinnamon, nutmeg and ginger in bowl to mix. In a large bowl, mix brown sugar, oil ,flax eggs and carrots. Mix the dry ingredients into the wet ingredients slowly. Divide batter between the cake tins.
Bake the layers for about 35- 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Cool cakes completely before icing. (Note – my goal is to become a more intuitive baker. I suggest you do the same as all ovens are different. Set your timer for 30 minutes and then be aware of what is happening – do you smell the cake? Can you see the edges pulling from the sides? If so, these are strong signals your cake is done. See how it feels. Be one with your cake.)
Not vegan Maple Cream Cheese Frosting. Because cream cheese frosting is just too good and I didn’t have a vegan cream cheese option. Or eat the cake without icing – the cake is that yummy.
- 2 (8-ounce/250gr) packages cream cheese, softened
- 1 stick unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
In a stand mixer or with hand beater, beat all the ingredients on medium until fluffy. If you have little lumps, microwave for 10 seconds and then mix again. Repeat as necessary to get out the lumps without totally meting everything. Chill the frosting for 10 to 20 minutes, until it has hardened enough to spread smoothly. Or pipe it on, because that is adorable and looks fancy.
Adapted from SmittenKitchen
If you have a question or comment, I would love to hear from you.