Sue Daniels
Who doesn’t like carrot cake? Because it’s made with carrots it must be good for you, so why not indulge!
300g plain or wholemeal flour
1 tsp baking powder
1 tsp baking soda
1-2 tsp cinnamon
1/4 tsp nutmeg
140g dairy-free plain yoghurt
100g brown sugar
200g sugar
1 tsp vanilla
300g carrots, finely shredded
60g walnuts, chopped (reserve few for garnishing)
113g dairy-free margarine
2 tbsp ground flaxseed mixed with 6 tbsp warm water (allow it to sit for 10 mins)
For Frosting:
56g dairy-free margarine at room temp
1 tub vegan cream cheese
1 tsp vanilla
120g icing sugar
Who doesn’t like carrot cake? Because it’s made with carrots it must be good for you, so why not indulge!
1. Preheat oven to 350F or 180C.
2. In a mixing bowl, add flour, baking soda, baking powder, cinnamon and nutmeg. Mix well.
3. Add yoghurt, brown sugar, sugar and vanilla. Mix until sugar dissolves.
4. Add flaxseed mixture and mix with melted margarine.
5. Add carrots and walnuts. Mix well.
6. Lightly grease the bottoms and sides of two 9-inch cake pans, and dust with flour or line with paper. A 9×13 inch rectangle pan can also be used.
7. Evenly divide the batter into the 2 cake pans and smooth the top.
8. Bake for 30 minutes at 350F/180C.
9. Remove from oven and allow the cakes to cool in the pan for 5 minutes.
10. Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
11. Beat margarine, cream cheese and vanilla until smooth. Add sugar and beat until smooth.
12. Place one cake (face down) on a platter.
13. Lightly frost only the top of the cake.
14. Place second cake (face down) over the first cake and frost top and sides if you wish.
15. Sprinkle a few chopped walnut pieces over the top to garnish.
16. Tastes best at room temperature or warmed for few seconds in the microwave.
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