Carrot Cake ~ vegan

Recipe by Alison Andrews (Loving it Vegan). Photo of my first attempt. Tasted wonderful, great texture. Pity icing curdled a little with lemon juice. 

For the Carrot Cake:

• 2 cups (250g) All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 2 and 1/3 cups (255g) Grated Carrot
• 1 and 1/2 cups (300g) Brown Sugar
• 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)
• 1/2 cup (120ml) Extra Virgin Olive Oil
• 1 tsp Vanilla Extract
• 1 Tbsp Apple Cider Vinegar
• 1 cup (100g) Chopped Walnuts (Optional)

For the Lemon Buttercream Icing:

• 3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
• 3 Tbsp Vegan Butter
• 1 tsp Vanilla Extract
• 2 tsp Apple Cider Vinegar
• 3–4 Tbsp Fresh Lemon Juice

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INSTRUCTIONS

1. Preheat the oven to  180°C (350°F).
2. Grease cake tin / tins and line the bottoms with parchment paper.
3. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4. Add the grated carrot and the brown sugar.
5. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
6. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
7. Add the flax eggs.
8. Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
9. *If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
10. Lastly add the chopped walnuts if you want to add them.
11. Divide the mixture between the two small cake tins or leave in one larger tin.
12. Place into the oven and bake for 30 minutes for small cakes, up to 50 mins for large cake, or until a toothpick inserted into the centre comes out clean.
13. Allow the cakes to cool completely on a cooling rack.
14. While the cakes are cooling, prepare your icing.
15. Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp of lemon juice to an electric mixer bowl.
16. Start mixing on low speed.
17. If your icing is too thick then add in more lemon juice a drop at a time as needed to get your icing mix to the perfect consistency. If your icing ends up too thin, add more powdered sugar.
18. Add icing to the top of one of the layers.
19. Add the other layer on top and complete the icing of the top and sides of the cake.
20. Sprinkle crushed walnuts on top of the cake and serve.