Vegan Carrot Cake
Carrot cake is one of those desserts that when I see it in a café my mouth starts to water, I would say I’m a bit of a carrot cake connsessour sampling them all over the world! This simple carrot cake takes minutes to mix up. You can opt this switch out the glaze for a cream cheese frosting if you prefer, I’m just a sucker for fine icing.
This loaf is both sticky & fluffy, bursting with sweetness, crunch… a total taste bud rollercoaster.
Storage; Keep stored in an air tight container in the fridge for up to 7 days. The container helps keep the cake from drying out in the fridge.
Serves 12 slices
Cooks in 60 Minutes
220g Whole meal flour
100g Light brown sugar and 2 tbsp White sugar
1 tsp Baking soda
1/3 tsp Baking powder
1.5 tsp Cinnamon
1 tsp Nutmeg
Zest of 1 Orange
150ml Milk of choice and 2 tbsp AVC
100 ml Olive oil or liquid oil of choice
2 Carrots, peeled and grated
1 tsp Vanilla extract
1 Large handful of Raisins *optional
Preheat oven to 180C
In a large bowl combine the flour and baking agents and stir.
Add the rest of the ingredients, to form a batter.
Line a 2lb bread tin and spoon in your mix.
Bake for 50 min.
Let cool fully.
For the icing
Sieve 200g icing sugar into a bowl, add 2 tbsp luke warm water and mix until smooth.
Pour over the cooled loaf (do not try this with a hot loaf!)
Sprinkle with 50g chopped walnuts.