You will need: 4 Carrots, 2 Cups Flour, 2 Tsp Baking Powder, 1 Tsp Nutmeg, 2 Tsp Cinnamon, A Sprinkle of Salt, 1 1/2 Cups Brown Sugar, 2 Tbsp Ground Flaxseeds, 6 Tbsp Warm Water, 1 Cup Sultanas, 2 Tsp Vanilla Extract, 1 Tbsp Apple Cider Vinegar, 1/2 Cup Oil, 1/2 Cup Vegan Butter, 1 Cup Vegan Cream Cheese, 3 Cups Icing Sugar, A Dash of Lemon Juice, & A Handful of Walnuts
Method: Grate your carrots and set them to the side. Sift in the flour, baking powder, spices, salt and stir. Add in the grated carrots and brown sugar and mix again. In a separate bowl, mix the ground flaxseeds and water and leave for a minute until it becomes jelly-like. Don’t be lazy and try using whole flaxseeds (I learnt this the hard way!), if you don’t have any group flaxseeds just pop about 1 cups worth in a blender for a few seconds. Add in the sultanas, 1 tsp vanilla extract, apple cider vinegar, flax ‘egg’ and oil and stir until well-combined. Pour the mixture into a greased cake tin (mine was an 8” round tin) and pop your carrot cake in the oven for about 40 minutes (check frequently after the 30 minute mark) on 180°. To make the frosting, add the vegan butter, vegan cream cheese, icing sugar, lemon juice and 1 tsp vanilla extract to a bowl and mix until a good consistency. Add more icing sugar if it’s too runny. Frost the cake once it’s cooled for a few minutes. Add a handful of walnuts to a zippy bag and use a rolling pin to crush them a little bit. Sprinkle them on the top of the cake, slice and enjoy!
Storage: This recipe can be stored in an airtight container of covered in tinfoil for up to 5 days