I made this carrot cake yesterday evening after seeing a recipe on line and adapting it to suit what I had in the cupboard. I iced it this morning and ending up having it for breakfast! Before work! π€«
I think itβs pretty healthy and was probably the best outcome for a vegan cake Iβve made. The frosting is delicious. Although I probably could have done with the frosting being a bit thicker so would add the water cautiously next time. I wish you could all have a slice with me! π°
This is the ingredients I used....(you add all the dry then the wet ingredients and mix well for the cake and the frosting you put it all in a blender and whizz until well combined and put it the fridge to thicken up before putting on the cake).
2ΒΌ cups (256g) flour (I used Gluten free self raising & quinoa flour )
1 teaspoons baking powder
3 teaspoons cinnamon
Β½ teaspoon nutmeg
1 teaspoon salt
Orgran egg replacer
1 banana
1 cup vegan milk
2 teaspoons vanilla
1/2 cup coconut sugar
Β½ cup (melted) coconut or canola oil (I used coconut with no flavour)
2 cups (240g) grated carrots
FROSTING
1 cup cashew nuts
ΒΌ cup water
ΒΌ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
Β½ teaspoon salt