by Alice Zaslavsky from In Praise of VegAlice says this is just about the moistest carrot cake you'll ever bake and that the spices and nuts make every mouthful exciting.
Full ingredient list and method in In Praise of Veg
2Carrots
150gWalnuts
1tspGround Cumin
1/2tspGround Cinnamon
2cupsPlain (all-purpose) Gluten-Free Flour
Instructions
In Praise of Veg Cook BookPlease buy this book. It is without doubt, the most glorious cook book I've ever owned. I find myself reaching for it even when I'm not looking for recipe inspiration to simply soak up the joyousness of it's pages. I've learned so many cooking tips and invariably have a chuckle as Alice brings her engaging personality to light through each of the pages.
Vegan SubstitutionsVegan substitutions were easy and worked very well for this recipe. You'll find the full ingredient list and method on page 134 of In Praise of Veg, with my vegan substitutes below.
🧈BUTTER @nuttelexspread Buttery is my every day and cooking butter. ⠀
🥚EGGS I used 5 teaspoons of @orgranfoods No Egg Egg Replacer with 4 tablespoons of water.⠀
Notes
At the risk of sounding like a broken record, this is another exceptional recipe from In Praise of Veg. I didn't make the cream cheese icing, as I'm yet to master a vegan cream cheese that works well as a frosting. Instead, I opted to slather my slices of cake with butter. We appreciate the work of recipe developers and acknowledge the tremendous effort required to publish their creations, which is why we will never republish a recipe without prior permission. Please support the recipe creator by purchasing a copy of their cook book, or visit their website for the original recipe. The Modern Vegan Guide is your recipe companion, assisting you to veganise recipes and provide an honest review from our test kitchen.
Keyword Alice Zaslavsky, Bakery, Cakes, Gluten-Free, In Praise of Veg, Sweet, Vegan