Carrot Cake w/ Lemon Icing

AuthorElisa BookerDifficultyBeginner

Delicious moist vegan carrot cake

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 For the Carrot Cake:
 250g Plain Flour
 1 tsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt
 2 tsp Cinnamon
 1 tsp Nutmeg
 250g Grated Carrot
 300g Brown Sugar (I used half coconut sugar and half soft brown)
 2 Flax Eggs (2 tbsp flax / 6 tbsp water)
 120ml Olive Oil
 1 tsp Vanilla essence
 1 Tbsp Apple Cider Vinegar
 1 cup Chopped Walnuts (Optional)
 
 Lemon Icing:
 75g Vegan Butter
 175g Icing Sugar
 Juice from 1/2 lemon (to taste)

1

Preheat the oven to 180 degrees celsius

2

Grease two 7 inch cake tins and line the bottoms with parchment paper.

3

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.

4

Add the grated carrot and the brown sugar.

5

Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a few minutes.

6

In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.

7

Add the flax eggs.

8

Mix 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.

10

Lastly add the chopped walnuts if you want to add them.

11

Divide the mixture between the two 7 inch cake tins.

12

Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.

13

Allow the cakes to cool completely on a cooling rack.

14

While the cakes are cooling, prepare your frosting.

15

Combine icing ingredients and mix thoroughly

16

Refrigerate icing so it is a little firmer when using on cake

17

Once cake thoroughly cooled, add frosting to the top of one of the layers (if not cooled the icing will quickly melt)

18

Add the other layer on top and complete the frosting of the top of the cake.

19

Sprinkle crushed walnuts on top of the cake and serve.

Keep in fridge to avoid the icing melting

Ingredients

 For the Carrot Cake:
 250g Plain Flour
 1 tsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt
 2 tsp Cinnamon
 1 tsp Nutmeg
 250g Grated Carrot
 300g Brown Sugar (I used half coconut sugar and half soft brown)
 2 Flax Eggs (2 tbsp flax / 6 tbsp water)
 120ml Olive Oil
 1 tsp Vanilla essence
 1 Tbsp Apple Cider Vinegar
 1 cup Chopped Walnuts (Optional)
 
 Lemon Icing:
 75g Vegan Butter
 175g Icing Sugar
 Juice from 1/2 lemon (to taste)

Directions

1

Preheat the oven to 180 degrees celsius

2

Grease two 7 inch cake tins and line the bottoms with parchment paper.

3

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.

4

Add the grated carrot and the brown sugar.

5

Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a few minutes.

6

In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.

7

Add the flax eggs.

8

Mix 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.

10

Lastly add the chopped walnuts if you want to add them.

11

Divide the mixture between the two 7 inch cake tins.

12

Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.

13

Allow the cakes to cool completely on a cooling rack.

14

While the cakes are cooling, prepare your frosting.

15

Combine icing ingredients and mix thoroughly

16

Refrigerate icing so it is a little firmer when using on cake

17

Once cake thoroughly cooled, add frosting to the top of one of the layers (if not cooled the icing will quickly melt)

18

Add the other layer on top and complete the frosting of the top of the cake.

19

Sprinkle crushed walnuts on top of the cake and serve.

Carrot Cake w/ Lemon Icing

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