Vegan Carrot Cake

Ingredients

• 2 tablespoons Ground flaxseed and 6 tbsp of warm water
• 2 cups (250 grams) All-purpose flour
• ½ cup (100 grams) Granulated sugar
• ½ cup (100 grams) Brown sugar
• 1.5 teaspoons Baking soda
• 1.5 teaspoons Baking powder
• 1 tablespoon Apple cider vinegar
• ½ teaspoon Salt
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground Ginger optional
• ¼ teaspoon Ground Cloves optional
• ¼ teaspoon Ground nutmeg optional
• 2 teaspoons Pure vanilla extract
• ½ cup (120 ml) Vegetable oil
• ½ cup (120 ml) Soy milk
• 3 (around 400 grams) Carrots grated
• ½ cup (50 grams) Walnuts optional
• ½ cup (50 grams) Raisins optional
• 2 tablespoons Lemon zest optional

For The Buttercream

• ½ cup (100 grams) Dairy free butter at room temperature
• 2 cups (500 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
2. Once the flax eggs are ready, add the flour, sugars, baking soda, baking powder, vinegar, salt, spices, vanilla extract, oil, and milk.
3. Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
4. Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
5. Walnuts, raisins and lemon zest are optional, so if you don’t have them on hand or don’t like the taste of any of them then just leave it.
6. Grease a 17cm springform with nonstick oil, and pour the batter into the form.
7. Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
8. When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you’re planning to frost it. If you’re not a fan of frosting, you can just enjoy the cake as it is.

To Make Frosting

1. Using a food processor, a stand mixer or a hand mixer. Beat all of the ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
2. Frosting the cake, and store in the fridge for up to 4 days.