Carrot cake with vegan cream-cheese frosting - ProVeg Nigeria
Enjoy a vegan carrot cake with walnuts, cinnamon, and ginger, topped with homemade cream-cheese frosting. Perfectly moist and spiced, it's both delicious and impressive!
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Cooking tools:
- Hand mixer
- Cheesecloth
- Fine-mesh sieve
- Grater
- Microplane
- Cake pan
- Oven
- Kitchen scale
- Toothpick
- Measuring cup
- Measuring spoon
- Mixing bowl
- Offset spatula
- Serving platter
- Refrigerator
Ingredients
- 180 g vegan butter/margarine (room temperature)
- 220 g brown sugar
- 300 g carrots (shredded)
- 1 tbsp ginger (grated)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp flaxseed (crushed)
- 1 tbsp apple cider vinegar
- 1 orange or lime (only the zest)
- 350 ml orange juice
- 450 g white spelt flour
- 15 g baking powder
- ¼ tsp salt
- 70 g walnuts (crushed)
- 100 g margarine (room temperature)
- 250 g powdered sugar
- ½ lime (juiced)
- 400 g soya yoghurt (strained overnight)
- 1 tsp cream stabiliser
- 1 lime (only the zest)
- ½ cup walnuts (optional)
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