This Vegan Carrot Cake recipe is one of my favs. Who doesn't love a classic Carrot Cake? It reminds me of my Grandmother and it's incredibly easy to whip up.
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GET THE RECIPE
Start by preheating your oven to 350 degrees and lightly grease a 24 cm spring form baking tin with margarine. Around 1 tsp total. Prepare carrots by grating.
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Into a large mixing bowl, prepare vegan egg as instructed on the package. We used a 1:2 ratio of the product. 1 tbsp. powder with 2 tbsp. warm water. Stir and let it sit for 5 minutes.
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To the bowl, add the melted margarine, brown sugar, mashed banana, almond milk, apple cider vinegar and vanilla. Stir aggressively till well combined. You can stir for up to 1 minute.
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To the bowl, add the almond flour, all-purpose flour, cinnamon, salt, baking soda and baking powder. Stir till well combined and no clumps are in the batter. Fold in the carrots and stir for 30 seconds until well combined.
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Transfer batter to baking tin and bake in the oven for 45 - 50 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.
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Place cake onto counter and cool completely before removing from spring form tin.Prep the frosting & place in the fridge before frosting.
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