carlo cao

Plant-Based Carrot Cake Recipe for September

"Best recipe ever! The cake turned out super fluffy and moist. The taste is delicious and the frosting is the cherry on top. Will definitely make it again and again."

Ingredients

-  all-purpose flour – baking powder – baking soda – cinnamon powder – ginger powder – cardamom powder – clove powder – nutmeg – soy milk – olive oil – sugar – apple vinegar – carrots – pecans – raisins (optional)

Make the batter

01

– Preheat the oven to 180 °C (350 F) and line a cake tin (Ø 18 cm, 7") with baking paper. – Put the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, cloves, nutmeg and salt in a bowl and mix.

Finish the batter

02

– In another bowl, add the sugar, oil and soy milk and mix so that the sugar dissolves a little. – Fold the wet mixture into the flour mixture. Add the vinegar, carrots, nuts and raisins and mix.

Bake the cake

03

– Pour the mixture into the cake tin, spread evenly and bake in the middle of the oven for 35 minutes. – Remove the cake from the oven and allow to cool completely.

Frost the cake

04

– For the frosting, place margarine in a bowl and beat with a hand mixer until creamy. Add the sugar and cinnamon and beat until incorporated. Frost the cake.

Serve

06

Serve straight away, with a bowl of salad or any side dish of your liking and enjoy!

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