Vegan Carrot & Walnut Cake
Recipe / Adam Guthrie
Omega-3s can be found in an assortment of nuts and seeds and this recipe is a great way to eat this essential nutrient.
Makes: 1 cake
2 cups wholemeal fl our
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
21/3 cups grated carrot
1½ cups brown sugar
2 tbsp ground fl axseed meal
6 tbsp water
½ cup apple purée
1 tsp vanilla extract
1 tbsp apple-cider vinegar
1 cup walnuts, chopped
Icing
3¾ cups icing sugar
3 tbsp vegan butter
1 tsp vanilla extract
2 tsp apple-cider vinegar
3 tbsp fresh lemon juice
Garnish
1 cup walnuts, chopped
Edible fl owers (optional)
1. Preheat the oven to 180°C. Grease two 18cm cake pans and line the bottoms with baking paper.
2. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
3. Add the grated carrot and the brown sugar.
4. In a separate bowl, mix the flaxseed meal with the water and allow to sit for a min to make fl ax “eggs”.
5. Meanwhile, add the apple purée, vanilla and apple-cider vinegar to the mixing bowl and mix to combine.
6. Add the flax eggs and mix everything together in the mixing bowl. Let the batter sit for 1–2 mins so that the carrots release more water into the batter to enable you to mix it all together. If your batter is still too dry to mix
