Recipe Vegan Heavenly Spiced Carrot Cake

convection oven: 175 °C, electric oven: 190 °C, gas oven: stand 4

For the cake

• Preheat the oven. Grease the sides of the springform and place a piece of baking paper on the bottom.
• Add the vegan baking mix, 100 g sunflower oil and 100 g water to the bowl.
• Mix with a spatula until combined.
• Add 150 g grated carrot and incorporate into the batter.
• Divide the batter equally in the springform and place directly in the oven.
• Bake the cake for 40-45 minutes until cooked. Insert a skewer in the middle of the cake to check for doneness. If the skewer comes out clean, the cake is cooked. If not, bake for some additional minutes.
• Remove the cake from the oven and let it cool for 15 minutes in the springform. Remove the cake frm the springform and let it cool completely on a rack.
• Keep the cooled cake in an airtight container. It will keep fresh for 2 days. Look, smell and taste after that to prevent food waste.

For the cream cheese topping

• Make sure the 100 g vegan butter and 200 g vegan cream cheese are softened at room temperature. Remove the excess water from the cream cheese with a tissue. (If there is too much excess water, the topping will curdle)
• Cream the softened butter with an electric mixer on the highest setting until smooth, airy and lumpfree. The colour of the vegan butter will change from yellow to white.
• Add the softened cream cheese and mix for ca. 1 minute until combined.
• Add 200 g powdered sugar and mix for ca. 2 minutes until a smooth and airy cream cheese topping.

For decoration

• If you add the vegan cream cheese topping to the cake, it is important to keep the cake refrigerated. The cake will dry out faster. Therefore, we recommend adding the topping before serving. You can make the topping beforehand and keep it in the refrigerator.
• Add the cream cheese topping to the cooled cake, using a spoon or knife.
• Decorate the cake with grated carrot and walnuts or as you prefer.