Name: Vegan Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Cuisine: American
Ingredients: 20 g All Purpose Flour; 0.5 g Baking Powder; 0.5 g Baking Soda; 0.2 g Salt; 0.5 g Cinnamon; 0.2 g Nutmeg; 15 g Light Brown Sugar; 20 g Grated Carrot; 3 g Flax Eggs; 6 ml Canola Oil; 0.5 ml Vanilla Extract; 1.5 ml Apple Cider Vinegar; 5 g Walnuts; 30 g Powdered Sugar; 10 g Vegan Butter; 3 ml Fresh Lemon Juice

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Vegan Carrot Cake

Vegan Carrot Cake

A moist and rich vegan carrot cake topped with tangy lemon buttercream frosting.

This cake provides a delicious treat while being plant-based, supporting a healthy lifestyle.

Source

Ingredients:

20
g
All Purpose Flour
0.5
g
Baking Powder
0.5
g
Baking Soda
0.2
g
Salt
0.5
g
Cinnamon
0.2
g
Nutmeg
15
g
Light Brown Sugar
20
g
Grated Carrot
3
g
Flax Eggs
6
ml
Canola Oil
0.5
ml
Vanilla Extract
1.5
ml
Apple Cider Vinegar
5
g
Walnuts
30
g
Powdered Sugar
10
g
Vegan Butter
3
ml
Fresh Lemon Juice

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 180°C. Spray two 20cm cake pans with non-stick spray and line the bottoms with parchment paper.
Sift the flour into a mixing bowl and add baking powder, baking soda, salt, cinnamon, and nutmeg. Mix together.
Add the brown sugar and grated carrot to the mixing bowl.
Prepare the flax eggs by mixing ground flaxseed meal with hot water and let it sit for a minute.
Add the flax eggs, oil, vanilla extract, apple cider vinegar, and chopped walnuts to the mixing bowl.
Mix everything together until a thick batter forms. If too dry, let it sit for a few minutes to allow moisture from the carrots to be released.
Divide the batter evenly between the prepared cake pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by mixing powdered sugar, vegan butter, vanilla extract, apple cider vinegar, and lemon juice until smooth.
Frost the cooled cakes and decorate with chopped walnuts.

Nutrition	Per Serving 116 g	Per 100g
Energy	670.1 kcal	578 kcal
Protein	3.1 g	2.7 g
Fibre	1.8 g	1.6 g
Salt	0 g	0.0 g
Sugar	113.5 g	97.9 g
Carbohydrates	130.8 g	112.9 g
Fat	15.4 g	13.3 g

Environmental	Per Serving 116 g	Per 100g
CO2	0.5 kg	0.4 kg
Water	0.7 l	0.6 l

20
g
All Purpose Flour
0.5
g
Baking Powder
0.5
g
Baking Soda
0.2
g
Salt
0.5
g
Cinnamon
0.2
g
Nutmeg
15
g
Light Brown Sugar
20
g
Grated Carrot
3
g
Flax Eggs
6
ml
Canola Oil
0.5
ml
Vanilla Extract
1.5
ml
Apple Cider Vinegar
5
g
Walnuts
30
g
Powdered Sugar
10
g
Vegan Butter
3
ml
Fresh Lemon Juice

Preheat the oven to 180°C. Spray two 20cm cake pans with non-stick spray and line the bottoms with parchment paper.

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

Add the brown sugar and grated carrot to the mixing bowl.

Prepare the flax eggs by mixing ground flaxseed meal with hot water and let it sit for a minute.

Add the flax eggs, oil, vanilla extract, apple cider vinegar, and chopped walnuts to the mixing bowl.

Mix everything together until a thick batter forms. If too dry, let it sit for a few minutes to allow moisture from the carrots to be released.

Divide the batter evenly between the prepared cake pans.

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

Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the frosting by mixing powdered sugar, vegan butter, vanilla extract, apple cider vinegar, and lemon juice until smooth.

Frost the cooled cakes and decorate with chopped walnuts.