Vegan Carrot Cake

Instructions

1. Step 1

   Preheat the oven to 180°C for 15 minutes. Grease the cake pan with 5.0 ml vegetable oil.

   Timer: 15 min (fixed)

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: 8-inch (20 cm) cake pan — grease, oven — preheat

2. Step 2

   Finely grate the raw carrot with the box grater into the mixing bowl.

   Parallel with step: 1

   Ingredients used: 250.0 gr Carrot

   Cookware: Box Grater, mixing bowl

3. Step 3

   Sift the all-purpose flour through the sieve into the mixing bowl, then add the granulated sugar, baking powder, baking soda, ground cinnamon, and salt.

   Ingredients used: 250.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 4.0 gr Baking Soda, 180.0 gr Granulated Sugar, 4.0 gr Ground Cinnamon, 3.0 gr Salt

   Cookware: mixing bowl, sieve

4. Step 4

   Add the soy milk, apple cider vinegar, and 115.0 ml vegetable oil to the mixing bowl, then whisk with the whisk until the mixture is evenly moistened.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 180.0 ml Soy Milk, 115.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

5. Step 5

   Fold the batter with the rubber spatula until no dry streaks remain and the grated carrot is evenly distributed.

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Transfer the batter into the greased cake pan and spread it level with the rubber spatula.

   Cookware: 8-inch (20 cm) cake pan, rubber spatula

7. Step 7

   Bake in the oven at 180°C for 35 minutes, until the center is set and a clean, moist crumb clings to a tester.

   Timer: 35 min (scalable)

   Cookware: 8-inch (20 cm) cake pan, oven — bake

8. Step 8

   Cool the cake in the cake pan for 10 minutes, then transfer it to the cooling rack and cool for 20 minutes until fully set.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan — cool, cooling rack — cool