I am very new to vegan cooking, but Laura from the Tidy Kitchen in Cardiff is a pro and her version of a vegan carrot cake is simple to make but so very tasty and the added turmeric buttercream is genius.
Any questions please get in touch either comment here or through www.katiehomecook.com.
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Carrot Cake
Serves 6
140ml agave/maple syrup
140g plain flour (gluten-free can also be used)
160ml plant-based milk
1/2 tsp bicarb
1/2 tsp baking powder
235g grated carrots
2 tbsp dried apricots, chopped
1 tsp ground cinnamon]
1/2 tsp ground cardamom
1. Preheat the over to 180 fan.
2. Line and grease a 9x9inch square or 8 inch round cake tin.
3. Combine the wet and dry ingredients separately, then combine well in a mixing bowl.
4. Pour the mix into the prepared tin, then bake for 40 mins, checking with a skewer after 30 mins.
5. Allow to cool completely before decorating.
Turmeric Frosting
160g cashew nuts (soaked in water for 2 hours, then drained)
60ml agave syrup
60ml plant-based mix
1 tsp turmeric
1 tsp vanilla extract
1. Mix all the ingredients to a food processor and whiz until smooth, leave to cool in the fridge before decorating.
Turmeric Buttercream
200g icing sugar
200g vegan margarine (hard stork)
1 tsp turmeric
1 tsp vanilla extract
1. Beat the margarine until soft, add the icing sugar and flavourings and beat until smooth.
