I’ve been thinking about it for months. And somehow I couldn’t make a decision and just bake it. Yeah, simple carrot cake, so easy to prepare but also easy to spoil. I tried once and I failed (which doesn’t happen too often). But I don’t give up easily, if I decide to do something, sooner or later I’ll do it. It’s just the way I am.

So I looked for some recipes for vegan carrot cake in the Internet, just to not make more mistakes. I combined few of them and got my own vegan version of vegan carrot cake. Nothing really original though, but few people told me that it tastes like a real carrot cake (and by real they mean the one with eggs etc.). It’s really nice to hear such things from people who don’t necessary follow vegan diet. And the best of all is that I really love this cake. However, it is super sweet so next time I’ll probably add little less sugar, but I can assure you that this sweetness is worth of sin. I promise (:.

I once tried carrot cake with ginger glaze or some kind of cream, I don’t remember exactly. So I decided to decorate my cake with something similar.

carrot cake just after baking

ginger, coconut and rum cream

Here’s the recipe. Let’s start with the cake.

Ingredients:

2 1/3 cup flour (you can use half plain flour and half wholewheat flour)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp vanilla sugar

2/3 cup brown sugar

1/2 cup vegetable oil

1 cup pineapple juice

2 tsp freshly grated ginger

3 medium carrots

lemon zest from 1 lemon

2/3 cup raisins

Start with grating carrots, lemon and ginger. You can first put lemon in a hot water for 2-3 minutes.

Combine all the dry ingredients. Add vegetable oil and pineapple juice, mix together. Add carrot, ginger, lemon zest and raisins and mix again.

Pour the dough into a greased baking tin. Bake for around 50-60 minutes in 180 degrees. Before taking the cake out from the oven use toothpick to check if its not raw inside.

Next prepare ginger cream to make the cake look appetizingly and even more sweet.

Ingredeints:

100g vegan margarine

100ml coconut cream

1 1/2 – 2 cup icing sugar

2 tbsp rum

2 tsp freshly grated ginger

optionally 1 tsp vanilla sugar and lemon juice

To get coconut cream you need to leave a can with coconut milk for 1-2 weeks in a fridge, then water separates from the cream. Whip coconut cream with margarine adding gradually icing sugar, rum and ginger. You can also add vanilla sugar or lemon juice if the cream is too sweet. It all depends on what you like.

Decorate the cake with ginger cream and leave in a fridge for at least one hour. .

Om nom nom!

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