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Classic Carrot Cake [Vegan]
A decorative and scrumptious tradition, made oil-free and plant based!
Ingredients You Need for Classic Carrot Cake [Vegan]
How to Prepare Classic Carrot Cake [Vegan]
- Preheat oven to 350° F.
- Combine the 2 tablespoons of flax meal with 1/4 cup of the orange juice and set aside.
- Line 2 round 8-inch cake pans with wax paper or parchment (I use wax paper, cut to match the size of the bottoms of the pans and also use just a touch of cooking spray oil both beneath and above the paper for ease of unmolding after baking)
- Place all dry ingredients in a large mixing bowl and stir well to combine. NOTE: it's important to separate all of the carrot shreds so they aren't sticking together.
- Combine all of the remaining wet ingredients except the flax mixture and stir well, adding the flax mixture last and stirring gently.
- Add the wet ingredients to the dry and mix well.
- Divide the batter evenly between the two cake pans as best you can and smooth the tops with a spatula.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Let cool for about 20 minutes, then turn the pans upside down onto wire racks to unmold. Allow the cakes to cool completely before frosting.
- To make the frosting, simply blend all ingredients in a high powered blender. Add bits of water at a time, as you don't want the mixture to become too thin. You may need more water than is mentioned above, it really depends on how long your cashews have soaked.
- Blend until smooth.
- REFRIGERATE, covered, for several hours before using as it will firm up as it cools and be easier to use.
- Decorate as you like!
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