Vegan MoFo VII / Carrot Cake

Lately I've been studying a lot... I guess I'm getting somewhere with all this information! To take my mind off things, I like to bake! And what's a better excuse than Vegan MoFo!? The whole thing is a bit overwhelming, how the hell am I supposed to get through 200-300 blog posts everyday?? So I'm just picking out the really good stuff and the ones with beautiful pictures... lots of inspiration there!

Vegan Carrot Cake

with Lemon icing and candied nuts

yields a 8×8″ cake

Ingredients:

1 cup + 2 Tbsp. spelt flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

3 Tbsp. ground flax seed

90 ml warm water

3/4 cup sugar

1/2 cup canola oil

1/2 tsp. vanilla extract

1 cup shredded carrots

1 c pecans, chopped

Directions:

Preheat oven to 180°C (350F). Line your pan with parchment paper or grease it. In a large bowl mix together ground flax seed and water, let stand for a few minutes. Sift together dry ingredients in an other small bowl. Add sugar and oil to the flax seed mixture and beat. Add vanilla extract and carrots and mix until combined. Now add the dry and stir until well incorporated. Fold in pecans and pour into your pan. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes.

Lemon Icing

100 gr powdered sugar

3 Tbsp. lemon juice

1 Tbsp. hot water

Sift powderer sugar in a bowl and add lemon juice and hot water, mix until well incorporated. I used it as a filling as well as a frosting.

Candied nuts

1/2 cup pecans

1 Tbsp. vegan butter

2 Tbsp.  sugar

Melt vegan butter on medium heat in a pan, add nuts and sprinkle in sugar. Stir + watch well, until the sugar has melted, the nuts are roasted and caramel has formed. Let cool and sprinkle on the icing! 

 Enjoy, 

Florence