Vegan Carrot & Walnut Cake Recipe

Method

• Preheat the oven to 180ºC. Grease two 18cm cake pans and line the bottoms with baking paper.
• Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
• Add the grated carrot and the brown sugar.
• In a separate bowl, mix the flaxseed meal with the water and allow to sit for a min to make flax “eggs”.
• Meanwhile, add the apple purée, vanilla and apple-cider vinegar to the mixing bowl and mix to combine.
• Add the flax eggs and mix everything together in the mixing bowl. Let the batter sit for 1–2 mins so that the carrots release more water into the batter to enable you to mix it all together. If your batter is still too dry to mix after letting it sit for a couple of mins, add in a dash of almond milk to wet the batter enough so that it can mix properly.
• Add the chopped walnuts and mix through.
• Divide the batter evenly between the prepared cake pans.
• Place into the oven and bake for 30 mins or until a toothpick inserted into the centre comes out clean.
• Meanwhile, place all the icing ingredients into a mixing bowl and mix well until thickened. If the icing is too thick, add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency. If the frosting ends up too thin, add more icing sugar.
• Allow the cakes to cool in the pans for a few mins before transferring them to a wire cooling rack to cool completely.
• Place the icing between the two cakes and use to ice the top of the cake. Sprinkle walnuts over the top of the cake and top with flowers to serve.