Portions: 8 slices
Time: 1 hour 30 minutes with prep.
Carrots (2,5 big ones, ca. 200g)
Vinegar (1 tsb)
Vegetable Oil (neutral/flavourless, 1,5 dl)
Water (1,5 dl)
Salt 0,5 tsb
Sodium Bicarbonate powder (1 tsb)
Baking Soda powder (1 tsb)
Cardamom spice (1 tbsb)
Cinnamon spice (1 tbsb)
Sugar (2,5 dl)
Wheat Flour (fine, 4,5 dl)
Vegan Butter (ca. 1 tsb)
Vegan Cremecheese (I prefer Violife Creamy Original, 1 and a 1/4 packs)
Icing Sugar (150g +)
Vanilla Essence (liquid, 1 tsb +)
Items needed: 2 mixing-bowls, cake-tin, oven, spatulas, measurers, grater, teaspoons, tablespoons, baking-sheet.
Step 1: Peel the carrots, remove the ends, grate them and set aside.
Step 2: Set the oven-temperature to 175C/347F. Let it preheat until it reaches the set temperature before putting the cake in to bake.
Step 3: Mix all of the dry ingredients in a bowl, mix well, before adding the wet ingredients, mix well, and then finally the carrots and mix well.
Step 4: Place a baking-sheet on the bottom of your cake-tin if possible (if not possible just skip this step) and coat the inside of the tin with the butter to prevent burning/the cake sticking to the tin.
Neat trick: Rip off a small piece of baking-sheet, scoop some butter on to it and use it to coat the tin.
Step 5: Pour in the batter evenly in the tin. A round tin is best. Put it in on a tray once the oven is warm. Bake for 40+ minutes.
Neat trick: Place a baking-sheet on your tray, under the cake-tin, to catch any rouge leaks.
Step 6: Mix all of the frosting-ingredients in a bowl until it's a smooth mixture. Try to get any lumps smoothed out!
Step 7: Once 40 minutes is up, take a chop-stick/knife etc. and poke it into the cake (in the middle of the cake in a direct downwards way). If the stick/knife etc. comes out without unbaked cake sticking to it, it is finished!
Step 8: Let the cake cool off for at least an hour before gently smearing on the frosting.
Step 9: Serve.
If placed in a fridge, covered up, the cake can stay fresh for many days.