~ Happy Wednesday ! ✨ Today is my day off and I’m just out of my little scroll under the Parisian sun ☀️ 🍃
Giving myself some nice #Autumn
vibes while reposting this delicious Vegan Carrot Cake 🧡 Spread with creamy cinnamon icing and topped with walnuts. 🍰 🥕 🍁
👉🏼 Ingredients : 75g vegan butter ( room temperature), 250g sugar ( or ~110g stevia ), 3 flax eggs ( or 12 tbsp applesauce ), 300g flour, 2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 150g soy yogurt, 350g finely grated carrots, 100g chopped walnuts ( hazelnuts, almonds, etc work as well ). || For the icing : 25g vegan butter ( room temperature ), 75g powdered sugar, 1 tsp cinnamon, 150g full fat coconut cream.
👉🏼 Recipe : Preheat the oven to 190°C. In a large bowl, beat the softened butter with a fork and add sugar, mix well. Incorporate the flax eggs one by one - you can use any other vegan egg substitute. In a another bowl, sift together the flour, baking powder, cinnamon and add in the previous wet mixture. Next, incorporate the carrots, yogurt and nuts. Grease and flour a cake mold ( skip this step if you use a silicone mold ) and pour in the cake batter - you can also divide the batter in several little muffin molds. Bake for about 1 hour ( or less if you use several molds ) ; check the baking by sticking a knife inside the cake. After baking, let the cake cool for at least 10min. Then, prepare the icing by beating the softened butter with powdered sugar, cinnamon and coconut cream until a homogeneous consistency. Chill in the fridge for a few minutes. With a spatula, spread the icing on the cooled cake. Put in the fridge before serving. Enjoy ! 😛
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