Super Moist Vegan Carrot Cake

• Produce

  • 1 8 oz carrot
  • 1/2 tsp Ginger, ground
  • 1 Orange, zest of

• Refrigerated

  • 1/2 cup Almond or soy milk

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 cup Cake/pastry flour
  • 1/2 cup Cane sugar
  • 1 tsp Cinnamon, ground
  • 2 tbsp Golden flaxseed meal
  • 1 cup Icing sugar
  • 1 Generous pinch Salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1 regular container Tofutti cream cheese

• Other

  • 1 stick Earth balance

Found on crazyvegankitchen.com

Description

Ingredients

• 1 8 oz Carrot
• 1/2 cup Almond or Soy Milk
• 1/2 cup Canola Oil
• 2 tablespoons Golden Flaxseed Meal
• 1/2 cup Brown Sugar
• 1/2 cup Cane Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• Generous pinch of Salt
• 1 cup Cake/Pastry Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 cup chopped Walnuts
• Orange Scented Cream Cheese Icing:
• 1 stick Earth Balance
• 1 regular container Tofutti Cream Cheese (about 7 oz)
• Zest of 1 Orange
• 1/2 teaspoon Vanilla Extract
• 1 cup Icing Sugar

Directions

• Preheat oven to 175 Celsius and line a cupcake tin with 12 liners or grease and line a 9x5 inch loaf tin. Set aside.
• With the shredding blade attached to the food processor, shred carrot. Empty out carrot into a mixing bowl and attach a normal blade to the food processor.
• Combine Almond/Soy Milk, Canola Oil, Flaxseed Meal, Brown Sugar, Cane Sugar, Vanilla Extract, Ground Cinnamon and Ground Ginger in the food processor. Process till smooth, about 30 seconds.
• Add Cake/Pastry Flour, Baking Soda and Baking Powder into food processor and pulse till almost everything is mixed up.
• Remove food processor lid and using a spatula, give your cake batter a manual stirring. Once all the flour has disappeared, pour batter into the bowl that contains your shredded carrot.
• Mix well and then mix in chopped walnuts.
• For cupcakes, spoon into 12 cupcake liners and bake for 20-22 minutes, or until a skewer comes out clean.
• For a loaf, decant mixture into prepared loaf tin and bake for 45-60 minutes, or until a skewer comes out clean. Check at the 45 minute mark first, and continue baking if cake is still not cooked.
• Once baked, leave to cool in cupcake tin/loaf inch tin for 10 minutes and then remove cakes from tin and leave to thoroughly cool on a wire rack.
• Prepare your icing by mixing Earth Balance, Tofutti, Zest of 1 Orange and Vanilla Extract with an electric mixer till light and fluffy.
• Add sugar in and continue whipping till light and sugar has dissolved.
• Top cooled cupcakes or cake with prepared icing.