Decadent Vegan Carrot Cake
This Decadent Vegan Carrot Cake will make a fantastic addition to your Easter Table. It is easy to prepare and filled with decadent spices and walnuts. The Siemens 60cm iQ700 oven baked the cake to perfection.
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
- 5ml Ground Ginger
- 1 tsp Ground Nutmeg
- 2 and 1/3 cups (255g) Grated Carrot
- 1 and 1/2 cups (300g) Brown Sugar
- 2 eggs of egg substitute
- 1/2 cup (120ml) Canola Oil
- Vanilla Extract – 5ml
- 1 Tbsp Apple Cider Vinegar
- 1 cup (100g) Chopped Walnuts
For Buttercream Frosting:
- Powdered Confectioners Sugar – 500ml
- 3 Tbsp Vegan Butter
- 1 tsp Vanilla Extract
- 2 tsp Apple Cider Vinegar
Preheat the oven to 180°C.
Grease two 23cm cake pans and line the bottoms with parchment paper.
Sift the flour, baking powder, baking soda, salt, cinnamon, Ginger and nutmeg into a mixing bowl.
Add the grated carrot and the brown sugar.
Prepare your egg substitute.
In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
Add the egg substitute.
Mix everything together in the mixing bowl.
Lastly add the chopped walnuts if you want to add them.
Divide the mixture between the two cake tins.
Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a cooling rack.
While the cakes are cooling, prepare your frosting.
Add the powdered sugar, vegan butter, vanilla and apple cider vinegar to an electric mixer bowl.
Start mixing on low speed. Ice the cake to your desire and decorate with nuts.