Vegan carrot cake

Vegan carrot cake

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And somehow I couldn’t make a decision and just bake it. Yeah, simple carrot cake, so easy to prepare but also easy to spoil. I tried once and I failed (which doesn’t happen too often). But I don’t give up easily, if I decide to do something, sooner or later I’ll do it. It’s just the way I am. So I looked for some recipes for vegan carrot cake in the Internet, just to not make more mistakes. I combined few of them and got my own vegan version of vegan carrot cake. Nothing really original though, but few people told me that it tastes like a real carrot cake (and by real they mean the one with eggs etc.). It’s really nice to hear such things from people who don’t necessary follow vegan diet. And the best of all is that I really love this cake. However, it is super sweet so next time I’ll probably add little less sugar, but I can assure you that this sweetness is worth of sin. I once tried carrot cake with ginger glaze or some kind of cream, I don’t remember exactly. So I decided to decorate my cake with something similar. Let’s start with the cake. You can first put lemon in a hot water for 2-3 minutes. Combine all the dry ingredients. Add vegetable oil and pineapple juice, mix together. Add carrot, ginger, lemon zest and raisins and mix again. Pour the dough into a greased baking tin. Bake for around 50-60 minutes in 180 degrees. Before taking the cake out from the oven use toothpick to check if its not raw inside. Next prepare ginger cream to make the cake look appetizingly and even more sweet. Whip coconut cream with margarine adding gradually icing sugar, rum and ginger.

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