Recipe:
Ingredients:
300g carrots, peeled and grated on a box grater
200g walnuts roughly chopped
2 eggs (I used orgran egg replacer)
1 cup xylitol birch or your preferred natural sweetener
¾ cup macadamia oil
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp Himalayan crystal salt
1 cup gluten free plain flour
1 tsp baking powder
Icing;
1 cup xylitol sugar free icing sugar
100g vegan cream cheese, (I used tofutti)
45g vegan butter, softened
1 tbs fresh lemon juice
½ lemon, zest, finely grated
1. Preheat oven to 180⁰C and line a 24x12cm loaf tin with bleach free baking paper or lightly grease a silicone loaf mould.
2. Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.
3. Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.
4. Add the carrots and walnuts and mix until just combined.
5. Pour the batter into the prepared loaf tin and bake for 1 ¼ hours or until a skewer inserted into the loaf comes out clean.
6. Remove the cake from the oven and cool on a wire rack.
7. While the cake is cooling, place all ingredients for the icing into a high speed blender/food processor or a medium mixing bowl and mix well until the icing is creamy. Put aside.
8. Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.
9. Spread the icing generously over the top of the carrot cake, slice and serve. Enjoy! #letscookvegan
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