Carrot Cake
Ingredients
- 220g carrots (grated)
- 1 tbsp ginger (grated)
- 50ml buttermilk: for a vegan version mix 50ml plantbased milk with 1tsp apple vinegar
- 2 eggs: for a vegan version use 2 flax seed eggs
- 175ml vegetable oil
- 175g sugar
- 250g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 40g walnuts (chopped)
Preparation
Preheat the oven to 175°C/325F. Line a loaf tin with baking paper
In one bowl mix the carrots, ginger, (vegan) buttermilk, (vegan) eggs, oil and sugar
In another bowl mix all the other ingredients except the walnuts
Combine both mixtures and stir with a wooden spoon. Add the walnuts and pour the batter in the tin
Bake for around 40 minutes
For the frosting mix 125g (vegan) cream cheese with 125g icing sugar and spread over the cool cake