Carrot cake is moist, tasty and has a depth of flavour and originality that few other cakes can aspire to. This carrot cake is sure to be a winner amongst friends and family!
Vegan Carrot CakePrint Recipe
- 2 ¼ cups flour
- 3 teaspoons baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- 1 ½ teaspoon nutmeg
- ½ cup applesauce
- 1 cup of dairy free milk
- 2 teaspoons of vanilla syrup
- ½ cup of granulated sugar
- ½ cup of melted coconut oil
- 2 cups of grated carrots
- 1 pinch of salt
- 200g Sainsburys soft dairy free cheese
- 400g icing sugar
Grease a 10" deep circular baking tin with a removable bottom.
Take a large bowl and mix together all of the dry ingredients. (flour, baking powder, baking soda, nutmeg, cinnamon, salt and sugar.)
In a separate large bowl whisk together all of the wet ingredients. (milk, applesauce, vanilla syrup and melted coconut oil.)
Add the wet to the dry ingredients together and mix them together with a spatula and then add in the carrots and continue to combine.
Turn the oven on to 180 degrees to pre-heat.
Add the mixture to the cake tin leaving three fingers width gap from the top to cater for the mixture raising. Put in to the over for 35mins. Take the cake out of the over and allow to cool for 1 hour before removing from the tin and allowing to cool for a further hour.
In a large bowl, add the soft dairy free cheese and icing sugar and beat together until stiff and completely combined. Place the cake on a circular plinth preferably one that you are able to spin. Using a spatular ice the cake evenly starting with the top. Decorate using coloured icing or crushed walnuts. Enjoy!