Vegan Carrot Cake

Carrot cake is not something I have ever enjoyed. I never see one and want a slice, so I surprised myself with this recipe.

I was over at Katiecakes when I fell in love with this cake. It was lust at first sight. Katie had iced her cake so beautifully and I think that was it for me. I had to have one.

I have made this cake twice now. This first one was none too elegant. I spread the frosting over the whole cake and it wasn't the vision that Katie's cake was. I definitely need some practice at the old icing lark. The second time I made the cake, I just frosted the top and if I do say so myself, it looked gorgeous.

Yes, I love this cake so much I have made it twice and I am planning to make it again soon. The texture is gorgeous and it is lovely and moist. You get a hint of the banana and you can really taste the spices. The carrot is just an added bonus.

Hi, my name is Jacqueline and I am a carrot cake addict!



















Vegan Carrot Cake

2 ¼ cups self-raising flour
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
½ cup + 1 tbsp margarine
¾ cup light brown sugar
2 ¼ cups carrots, grated
1 medium banana mashed
1 orange, grated rind and juice

frosting

1/2 cup vegan margarine
1/2 cup vegan cream cheese
4 cups icing sugar
1 tsp vanilla extract

decoration

finely grated rind of 1 orange


Preheat the oven to 180c/350f/Gas 4.

Lightly grease or place a greaseproof cake liner into a 18cm round or 20cm square cake tin.

Sift the flour, baking powder and spices into a large bowl.

Melt the margarine in a pan, add the sugar and stir until dissolved.

Make a well in the flour mixture, then add the margarine and sugar. Mix in the carrots, banana and orange zest and juice.

Spoon the mixture into the prepared tin and level the top with the back of a spoon.

Bake for around 40 minutes until a skewer inserted into the center of the cake comes out clean. Allow to cool before removing from the tin.

For the frosting, cream the margarine and cream cheese together until well mixed.

Add the icing sugar half a cup at a time, blending in carefully until you have used all the icing sugar.

Mix in vanilla extract and spread generously over the cake.

Sprinkle orange rind over the frosting for a pretty finish.

Thank you so much for this cake Katie and thank you for giving me permission to publish the recipe. My friends, family and colleagues would all like to thank you too. I took the second cake into my work and it was demolished within 2 hours and not everyone got a piece. I think you can safely say it was greatly enjoyed.

I converted the cake into cup measures as I am too lazy to get my scales out, if I don't have to, but you can drool over Katie's cake and find the recipe in metric over at Katiecakes.

Little owl would like to remind you, you could win a veggie haggis by entering this giveaway, you could win a cute little badge for your blog by entering this month's No Croutons Required and you can catch up on lots of other food blog events, challenges and competitions here.