Wednesday, 6 June 2012

Vegan Carrot Cake

Vegan Carrot Cake 

The sign that this is a great carrot cake? My Mum has adopted the recipe into her baking repertoire (she's Queen of Puddings in my fam) and no-one can tell it's vegan. I've made this cake a few times now, and it's perfect for wrapping a few slices up and bringing to your friend's house for a cuppa, or even to keep on stand-by at home; it will last in the fridge for about a week. 

This is the first bit of vegan baking I've done that's actually worked out- so it would be ideal for anyone new to Veganism, also because there's no better way to tell your best friends you've decided to try out a new way of eating than by bringing a cake along that exemplifies it; Surprise! I'm a vegan! Now have some cake....

The recipe I used is from the Ethical Chef. However I would also add that I've cooked this twice now and needed much longer in two different ovens- more like 40 minutes to an hour. The only other thing I would mention is that I've tried out a few different vegan margarines for making butter icing with, and Vitalite is by far the best- if you're looking for that American cup-cake style  icing texture, just start with the mixed-in margarine and sieved icing sugar, and carry on adding more icing sugar until it goes stiff.

Funnily enough I've found this cake is perfect fuel for marathon catch-up with best friends. Liz and I managed to devour half of one recently after her trip back from Japan. Hellllooo sugar high!

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