VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Vegan Carrot Cake with Cream Cheese Frosting image

Provided by WallyJay

Time 45m

Yield Makes 10-12 Slices

Number Of Ingredients 32

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3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
290 g Plain Flour Oat flour would also work
1 1/2 tsp Baking Powder
Pinch of Salt
70 g Walnuts or Pecans
2/3 tsp Cinnamon Optional
Pinch of Nutmeg and Allspice Optional
3 Medium Carrots
100 g White Sugar
100 g Dark Brown Sugar
1 tsp Vanilla Essence
180 ml Plant-Based Milk I used Almond
290 g Plain Flour Oat flour would also work
1 1/2 tsp Baking Powder
Pinch of Salt
70 g Walnuts or Pecans
2/3 tsp Cinnamon Optional
Pinch of Nutmeg and Allspice Optional
200 g Icing Sugar Add more as required
75 g Plant-Based Margerine I used Flora
120 g Plant-Based Soft Cheese I used Violife
2 tsp Vanilla Essence
2 tsp Lemon Juice Freshly Squeezed

Steps:

Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
Fold your dry mixture into the wet mixture until thoroughly combined.
Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
Cook for 25-30 minutes or until a toothpick comes out clean.
Once cooked, cool for 1 hour at room temperature.
For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.