Delicious Vegan Carrot Cake
Incredibly moist and delicious vegan carrot cake with creamy dairy-free frosting. So good, you won’t believe it’s egg and dairy free!
Ingredients
Frosting:
- 8 oz vegan cream cheese Tofutti cream cheese
- ⅓ cup vegan butter or margarine softened (Earth Balance Butter Sticks)
- 2½ cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup flour optional for thickening
- Flaxseed Mixture
- 3 tablespoon flaxseed meal
- 9 tablespoons water
Wet Ingredients:
- 1 cup sugar
- ¼ teaspoon vanilla extract
- 1 cup olive oil Bertoli olive oil for baking
Dry Ingredients:
- 1½ cup self rising flour sifted
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Fruits and Carrots
- 3 cups of grated carrots
- ½ cup chopped walnuts
- ¾ cup raisins or sultanas soaked in water for 10 minutes
Instructions
To Make the Frosting:
- Combine frosting ingredients and mix until smooth. Refrigerate for 2 hours.
- To Make the Flaxseed Mixture
- Mix flaxseed meal and water together in a bowl. Set aside for 10 minutes.
To Bake the Cake:
- Pre-heat oven to 350 F or 180 C.
- Grease a 9 inch baking loaf pan.
- Mix the flaxseed mixture and dry ingredients in a bowl until well blended (about 2 minutes).
- Sift together the dry ingredients in another bowl.
- Add the dry ingredients to the wet mixture. Blend well.
- Add carrots, walnuts, and raisins. Using spatula, fold into mixture.
- Pour into one greased 9 inch baking loaf pan or square pan.
- Bake at 350 F or 180 C for 30 minutes on the middle rack of oven. Then place an empty tray on the top rack and bake for another 15 minutes, or until fork inserted in center becomes clean.
- Cool completely before adding frosting.
- Sprinkle some chopped walnuts on top.