Classic Vegan Carrot Cake

Classic Vegan Carrot Cake

Ingredients:

2 1/3 cups all-purpose flour (or plain flour)
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal
3/4 cup warm water
1½ cup sugar
1 cup oil
1 tsp vanilla
2 cup shredded carrots
1 cup walnuts, chopped

Cream Cheese Icing

230g vegan cream cheese (e.g. Toffutti's brand of "Better Than Cream Cheese" available in Coles, Woolworths, IGA, etc)
¼ cup margarine, softened (e.g. Nuttlex)
1 tsp vanilla
2 cup powdered sugar

Method:

1. Preheat oven to 180ºC (350ºF). Line two 8×8″ pans with baking paper.

2. In a small bowl, sift together dry ingredients (flour through to salt).

3. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined.

4. Add dry mix and stir until moistened. Fold in walnuts.

5. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.

6. For the icing, beat together "cream cheese" and margarine. Add vanilla and powdered sugar; whip until smooth. (Don’t overbeat; in my experience, store-bought vegan cream cheese has a tendency to get runny.)

7. Use a knife to loosen edges of cake from pans. Using the baking paper, lift cakes out of pans. Carefully remove paper from the cakes.

8. Ice both cakes (one acts as filling), layer one on top of the other, and decorate as you wish. Serve chilled.

Source: http://hellyeahitsvegan.com/?p=1739

Rating: 5

Makes: makes 2 8×8″ cakes (or 2 9″ round cakes)