Vegan Carrot Cake

Instructions

1. Step 1

   Preheat the oven to 180°C. Line the baking pan with baking parchment.

   Cookware: baking parchment, oven, Square Baking Pan

2. Step 2

   Combine the plant milk and apple cider vinegar in a medium mixing bowl. Let the mixture stand until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Apple Cider Vinegar, 180.0 ml Plant Milk

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large mixing bowl.

   Ingredients used: 250.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 5.0 gr Baking Soda, 3.0 gr Fine Salt, 5.0 gr Ground Cinnamon, 2.0 gr Ground Ginger, 1.0 gr Ground Nutmeg

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk the brown sugar, granulated sugar, oil, and 10 ml vanilla extract into the acidified milk until evenly blended.

   Ingredients used: 150.0 gr Brown Sugar, 50.0 gr Granulated Sugar, 120.0 ml Neutral Oil, 10.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and fold just until only a few flour streaks remain.

   Cookware: Large Mixing Bowl, Silicone spatula

6. Step 6

   Fold in the grated carrots and chopped walnuts until evenly distributed, then spread the batter in the prepared pan.

   Ingredients used: 250.0 gr Carrot, 80.0 gr Walnut

   Cookware: Large Mixing Bowl, Silicone spatula, Square Baking Pan

7. Step 7

   Bake at 180°C until the center springs back lightly and a skewer inserted in the middle emerges without wet batter.

   Timer: 35 min (fixed)

   Cookware: oven, Square Baking Pan

8. Step 8

   Cool the cake in the pan for 15 minutes, then transfer it to a wire cooling rack and cool completely.

   Timer: 45 min (fixed)

   Cookware: Square Baking Pan, Wire Cooling Rack

9. Step 9

   Beat the plant-based butter until smooth, then beat in the plant-based cream cheese just until combined.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Plant-based butter, 225.0 gr Plant-Based Cream Cheese

   Cookware: electric mixer, Large Mixing Bowl

10. Step 10

    Add the powdered sugar gradually, then add the lemon juice and remaining 5 ml vanilla extract. Beat until smooth and spreadable.

    Timer: 2 min (fixed)

    Ingredients used: 5.0 ml Lemon Juice, 240.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

    Cookware: electric mixer, Large Mixing Bowl

11. Step 11

    Spread the frosting over the completely cooled cake, then cut into 9 portions.

    Cookware: Silicone spatula