Vegan Carrot Cake
I followed this recipe but made some modifications. I didn't get a good pic of it because I didn't think to blog it until there was just this one tiny piece of it left. I used Laura's phone camera, which I'm not good at using.
Carrot Cake
Wet Ingredients2 tbsp ground flax
2 tbsp chia seeds
1/2 cup water
1 1/4 cups vegetable oil
2 cups sugar
2 tsp vanilla extract
Dry Ingredients
2 cups of flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrot
1 cup chopped walnuts
Directions:
Combine the ground flax and chia seeds together with 1/2 cup of water and let set for 10 or 15 minutes until gelled and the texture of eggs. This is the egg replacement.
Mix wet ingredients in a bowl. Mix dry ingredients in a bowl. Mix wet and dry ingredients together. If it's too dry add water a couple tbsp at a time until it's the consistency you want, like cake batter. Mine was very thick and chunky, but pour-able.
Pour into greased and floured 9 x 13" pan and bake 1 hour at 350 degrees F. Let sit for about 15 minutes then transfer to a baking rack to cool. Transfer to a cake plate and frost when completely cool.
Icing
1/2 cup non-dairy butter, softened8 oz non-dairy cream cheese, softened
4 cups icing sugar
1 tsp vanilla
1/2 cup candied walnuts
Mix butter, cream cheese, icing sugar and vanilla with beaters or mixer until fluffy. Spread of cooled cake and top with walnuts.
Reviews
Two people besides Laura and I tried this cake and they both loved it. One said she would not have known the cream cheese was non-dairy. She asked for the recipe and also said I needed to make it again...and again. The other one was my sister, who is allergic to eggs, so she would appreciate that they were replaced with something else. There was no frosting on her piece because of her soy intolerance so no review on the frosting, but she did post this on my FB timeline:
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