Easter is almost here so let’s make some carrot cake!!!🥕🐣 My version is not too sweet and I did not include raisins because I’m not fond of them.
My all time favorite cake is carrot cake. Another good reason to live it is that it’s made of carrots?!
Flour. I use all purpose flour and spelt is a good replacement.
Cane sugar. I always use organic cane sugar but coconut sugar may work.
Plant milk. Unsweetened coconut and oat milk are my favorites.
Olive oil. Extra virgin gives it a good flavor.
• time:40-45 minutes including baking time
• 1 1/2 cups of all purpose flour.
• 1/2 cup cane sugar.
• 1 1/2 tsps baking powder.
• 1/2 tsp baking soda.
• 1/2 tsp sea salt.
• 1 tsp ground cinnamon.
• 1/2 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• 1/2 cup plant milk.
• 1/4 cup extra virgin olive oil.
• 2 tsp lemon juice or apple cider vinegar.
• 2 tsp vanilla extract.
• 1 cup of grated carrot.
• 1/2 cup chopped walnuts (optional).
preheat oven to 350•f and grease a round baking tin.
In a bowl combine the flour,sugar, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Add the plant milk, olive oil, lemon juice, vanilla, carrot, and walnuts (walnuts are optional). Pour into the baking tin and bake for 30 mins.
Note: use carrot tops as decoration on cake*
• 1 stick vegan butter, cold.
• 1 cup powder red sugar.
• 2-3 tbsp plant milk.
whip with a hand-mixer until fluffy. Let cake cook before spreading on top. Top with the carrot tops.