Carrot Cake with Vegan Cream Cheese Frosting
Bit of the Good Stuff
Bit of the Good Stuff
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Ingredients

  • 9 generous-sized squares
  • 30 minutes Ready in
  • Ingredients
  • 240 ml / 1 cup soya milk
  • 2 tsp apple cider vinegar
  • 100 g / ½ cup soft brown sugar or coconut sugar
  • 80 ml / ¼ cup syrup of choice (I use maple syrup or coconut blossom syrup)
  • 100 ml / ½ cup neutral-flavoured oil (I use rapeseed (canola) oil, grapeseed oil or sunflower oil)
  • 240 g / 2 cups carrot, grated
  • 140 g / 1 cup plain (all purpose) flour
  • 140 g / 1 cup fine wholemeal (whole wheat) flour or chapatti flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 2 tsp mixed spice (or pumpkin spice)
  • 1 tsp ground cinnamon
  • 50 g / ½ cup walnuts, chopped
  • Ingredients
  • 1 tub vegan cream cheese (around 200g / 7 oz)
  • 2½ – 5 TBSP icing (confectioners) sugar

Instructions

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