VEGAN CARROT CAKE WITH A CREAM 'CHEESE' LEMON FROSTING

This my forkers is what you have been waiting all week for! This juicy / zesty cake magic is going to make you grin from ear to ear. This is one of those cakes that no one ... I mean no one will guess is vegan - it has the right amount of good fluff. Plus it's easy to make, so no excuses.

I sometimes sub half the carrot for courgette then you get extra vitamins and prettiness !

Ingredients-

Cake-

1 cup of plain flour

1 cup of wholemeal buckwheat flour (or wholemeal if you prefer)

1 cup of brown sugar

1 tsp baking powder

2 tsp bicarbonate of soda

2 tsp cinnamon

2 tsp nutmeg

1 tsp ginger

1 tsp of mixed spice

2 tsp vanilla extract

1/2 cup of sunflower oil

1 tbsp of apple puree

1 tbsp of ground flax seed (linseed - great in smoothies also so worth a purchase)

1 tbsp apple cider vinegar

Pinch salt

1/2 cup almond milk (sub soya if you are making a nut free version)

1/2 cup sultanas

2 large carrots grated

 

Frosting-

 

1/2 tub of vegan cream cheese (I used Bute Islands cream cheese) 125g

Juice of 1 lemon

1 tsp vanilla extract

5 tbsp powdered sugar (icing sugar)

Flowers++ to decorate - I used Violas.

 


DIRECTIONS-

Put your oven onto 180C (365F). Brew some coffee - smile - you then may continue ........

Place the cake ingredients minus the grated carrot and sultanas into your food processor (or hand mix) + whizz until smooth. Then hand stir the carrot and sultanas through the mixture. Put the mixture into a greased cake tin with spring bottom* if your an actual adult like me (since last week ... yeah baby), it makes life so much easier. Place the cake in the oven for around 35 mins ...try a sneaky peak at 30. Once your cake is ready check that bad boy out! Now you need some patience - let it cool.

 

 

Now for the frosting- mix all the ingredients well in a bowl. I grated the zest from the lemon in for extra zing.

Once the cake is cool very carefully halve. Now slather the frosting and sandwich together. Slightly prick the top of the cake and dribble any last squeezes of lemon on top + zest. Top with flowers. Step back admire the beauty - then enjoy! If your a kind bugga you can at this point share your cake art....

*sniggers.....'spring bottom'

++ LINK FOR EDIBLE FLOWERS LIST

 

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