Vegan carrot cake
Moist and packed with flavor, this vegan carrot cake with vegan frosting is a real treat for everyone.
Vegan carrot cake
Moist and packed with flavor, this vegan carrot cake with vegan frosting is a real treat for everyone.
Tools
Ingredients
300 g carrot
310 g flour
230 g brown sugar
13 g baking powder
1,5 tsp baking soda
2 tbsp ground flaxseeds
2 tsp cinnamon
300 ml neutral oil
100 g apple sauce
2 tbsp apple cider vinegar
100 g raisins
60 g vegan butter, softened
110 g vegan cream cheese
180 g icing sugar
Step by step
Fit the stand mixer with the Fresh Prep Slicer/Shredder. Wash and peel the carrots. Shred the carrots on speed 4. Set aside.
Place the flour, brown sugar, baking powder, baking soda, flaxseeds and cinnamon in a bowl of a stand mixer fitted with Paddle Attachment. Turn to speed 1 and mix for about a minute.
Add the oil, apple sauce and vinegar. Mix on speed 2 for 1 minute. Add the shredded carrots and raisins and mix on speed 2 until incorporated.
Place in a lined round baking tray (24cm) and bake for 1 hour in a 180°C preheated oven. Take out of the oven and let cool.
Place the vegan butter in a bowl of a stand mixer fitted with Flex Edge Beater and mix on speed 4 for 1 minute. Add vegan cream cheese and icing sugar and mix until for 2 minutes. Use a rubber spatula to spread the cream cheese frosting on the cake.
