Advent Calendar - Day 15: Vegan Carrot Cake

A delicious vegan carrot cake: yes, it's possible!

Today, Risu-Risu entrusted me with the delicious (and slightly audacious!) mission of presenting you with a 100% vegan cake.
We often imagine that a cake without eggs , without milk and without any animal products is a cake… without anything .
And yet, I'm going to show you that you can make a moist, fragrant and delicious carrot cake… without any ingredients of animal origin .

Challenge accepted? Let's go!

How about it? Let's do it!

Here's a very simple step-by-step guide, even for children. A fun, delicious... and vegan activity!

Materials needed

• 1 mixer or food processor

• Something to grate carrots

• 1 oven

• 1 or 2 17cm molds

  If you want a two-tiered cake with frosting between the layers, use two cake pans. With just one, it will be difficult to slice the cake lengthwise.

Carrot cake ingredients

Dry :

• 250 g of flour

• 1 teaspoon of baking soda

• 1 sachet of baking powder

• ½ tsp salt

• 2 teaspoons of cinnamon

• 1 tsp nutmeg

• 1 tsp ground ginger (optional)

• 200g of sugar (you can even go down to 150g)

Humid :

• 300 to 400 g of grated carrots

• 30g of flax seeds (to replace eggs)

• 120 ml of vegetable oil

• 1 tsp vanilla extract

• 1 tablespoon of apple cider vinegar

• 100g of chopped walnuts (or more if you like)

Icing ingredients

• 450g of icing sugar

• 110g of vegan butter or margarine

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

• 2 to 3 teaspoons of lemon juice

Carrot cake recipe

1. In a large bowl, mix:

   • flour

   • bicarbonate

   • salt

   • spices

   • yeast
     Next, add the sugar and grated carrots.

2. Prepare the egg substitute (flax seeds):

   • Grind the flax seeds into a powder (not too fine).

   • Add 90 ml of boiling water.

   • Mix and let stand for 1 minute: the texture becomes gelatinous.

3. Add to the main mixture:

   • flaxseed “gel”

   • oil

   • vanilla

   • vinegar

   • nuts

4. Prepare the mold:

   • Grease it and add baking paper to the bottom.

5. Cooking :

   • Bake for 30 to 35 minutes at 180°C (fan oven).

   • The cake is ready when the toothpick comes out dry.

6. Cooling:

   • Allow to cool slightly, unmold and place on a wire rack to cool completely.

Vegan frosting recipe

1. Mix in a food processor:

   • icing sugar

   • margarine

   • vanilla

   • vinegar

   • 2 teaspoons of lemon juice

2. When the texture is smooth and airy, it's ready.
   If it's too thick: add a little lemon juice.
   If it's too runny: add icing sugar.

It's ready!

And there you have it!
A moist , fragrant , 100% vegan carrot cake — and absolutely delicious.

You can keep it:

• 2 to 3 days at room temperature

• up to 1 week in the refrigerator

That's part of the magic of veganism 😄