By Elisa Booker
September 29, 2017
Delicious moist vegan carrot cake
1Preheat the oven to 180 degrees celsius
2Grease two 7 inch cake tins and line the bottoms with parchment paper.
3Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4Add the grated carrot and the brown sugar.
5Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a few minutes.
6In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
7Add the flax eggs.
8Mix everything together in the mixing bowl.
9*If your batter is too dry at this point (and only if it's too dry to mix) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
10Lastly add the chopped walnuts if you want to add them.
11Divide the mixture between the two 7 inch cake tins.
12Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
13Allow the cakes to cool completely on a cooling rack.
14While the cakes are cooling, prepare your frosting.
15Combine icing ingredients and mix thoroughly
16Refrigerate icing so it is a little firmer when using on cake
17Once cake thoroughly cooled, add frosting to the top of one of the layers (if not cooled the icing will quickly melt)
18Add the other layer on top and complete the frosting of the top of the cake.
19Sprinkle crushed walnuts on top of the cake and serve.
Keep in fridge to avoid the icing melting