Carrot Cake with Fresh Ginger Twist
Ingredients
- 220g carrots (grated)
- 1 tbsp ginger (grated)
- 50ml buttermilk or for vegan: mix 50ml plant-based milk with 1 tsp apple vinegar
- 2 eggs or for vegan: 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)
Frosting
- 125g vegan cream cheese
- 125g icing sugar
Preparation
Preheat the oven to 175°C/325F and line a loaf tin with baking paper.
In one bowl, mix the carrots, ginger, buttermilk (or vegan substitute), eggs (or vegan substitute), 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 into the tin.
Bake for around 40 minutes.
Allow the cake to cool before adding frosting.
Frosting
Mix 125g vegan cream cheese with 125g icing sugar.
Spread the mixture over the cooled cake.