Vegan Carrot Cake with Cream Cheese Frosting
2 cups flour
3 cups grated carrot
Egg replacer x 3 eggs (we used 3 tbsp corn starch: 9 tbsp water, flax eggs also work well)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup oil (we used sunflower oil)
1/2 cup walnuts, chopped
1 cup sugar
1 tsp grated orange rind
3 tsp baking soda
3/4 cup crushed pineapple
1/4 cup Angel Food Cream Cheese Alternative (or to desired consistency)
1-2 cups icing sugar
1 tsp fresh orange juice (optional)
Preheat oven to 180°C. Grease and line the base of a 23cm cake tin.
Mix egg replacer together and then stir in oil. Sift flour, sugar, baking soda, ginger, nutmeg and cinnamon into the egg replacer mixture and combine. Fold in carrots, walnuts, orange rind and pineapple.
Spoon the mixture into the prepared cake tin and bake for approx 40 minutes. Take the cake out of the oven and leave in the tin for 10 minutes before turning the cake out onto a wire rack.
To make the icing, put all the ingredients into a medium mixing bowl and beat with an electric mixer until smooth. Spread icing over the top of a cool cake and top with some extra raisins, walnuts, and optional crystallised ginger and pumpkin seeds.