Vegan Carrot Cake With Cream Cheese Frosting Recipes
VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING
Carrot Cake is a classic that holds a soft spot in my heart. The combination of sweetness and delicate fudgy flavours with a delicious Cream Cheese Frosting make this a superb cake for any occasion.
Provided by WallyJay
Time 45m
Yield Makes 10-12 Slices
Number Of Ingredients 32
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.
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