Carrot Cake

Last week, my youngest turned two, and we celebrated with our large extended family. Wonderful! I know that carrot cake is a real crowd pleaser, so that was a must. I’ve simply veganised the recipe by @leilalindholm. By popular demand – here it is! (The recipe for the cashew frosting can be found on my website of if you scroll back in my feed.)
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1,5 dl aquafaba (water from canned chickpeas)
3 dl caster sugar
3 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
2 tsp cinnamon
2 tsp coarsely ground cardamom
1 tsp powdered ginger
a pinch of salt
1 1/2 dl oil (original says sunflower seed, but I use canola)
5 dl finely grated carrots
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With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated carrots.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 160 degrees for about 50-60 minutes. Check that the cake isn’t sticky in the middle before taking it out.
Leave to cool for a couple of hours before covering with frosting.

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