Sunday, 5 February 2017

Vegan Carrot Cake

In South Africa D and I got into the habit of having carrot cake most days, a place called Monet's served the most incredible and ginormous slices of some of the best carrot cake I've ever eaten, so when I got home the cravings were real. Given that we both eat vegan as much as possible regular carrot cake, whilst great, would make us feel kind of sick after (but no regrets). So when D's birthday came around again I decided to task myself with making a vegan carrot cake. Now please note that whilst this is vegan, it's not healthy. Unfortunately those two things are always mutually exclusive (oreos; case in point).

225g rapeseed oil
200g plain flour
1 tsp bicarb
225g sugar
2 tsp cinnamon
2.5 tsp ground flaxseed 
7.5 tbsp pineapple juice
200g grated carrots
65g pineapple chunks chopped into small pieces
75g walnuts

340g vegan cream cheese (I used this one)
100g icing sugar

Make your flaxseed eggs by combining the pineapple juice with the flaxseed – leave for 15 minutes. Once the mixture is thick and gel-like, stir in the sugar and oil, combine, then sift in the flour, bicarb and cinnamon. Stir to combine, then finally add the carrots, pineapple chunks and walnuts. 

Divide between 2 greased and lined tins and cook for 30 minutes at 180c. Once a skewer inserted into the middle comes out clean, it's done. Leave to cool for 20 minutes and then remove from the tin and leave to cool fully on a cooling rack. 

Remove excess water from the cream cheese using a nut bag (not essential but definitely helps). Put the cream cheese in a big bowl, sift in the icing sugar and beat until combined and thickened – be careful not to over beat. The mixture may seem a bit runny but it's fine and will set more in the fridge. 

Place one layer on a plate, add half the icing and spread, add the top layer and pour the remainder of the icing on top, decorate with whatever you fancy – I went for dried marigold, walnuts, mulberries, bee pollen and pumpkin seeds (chill af). ENJOY!


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