This is the vegan version of the Italian Carrot Cake that we brought to you guys a couple of days ago. If you want to see the regular recipe, click here

You’re gonna need:
-Food processor
-Mixer
-Oven
-Baking pan (I used a 9x9x2 inch square cake pan)

Ingredients for the cake:
-2 cups pastry flour
-1 1/2 tsp baking powder
-7oz (200g) carrots, chopped
-3/4 cup salted vegan butter at room temperature
-3/4 cup granulated sugar
-3 1/2 tbsp egg replacer (we used Bob’s Red Mill)+ 5 tbsp water
-1 tsp orange extract
-1/4 cup orange juice (100% juice, no pulp)

Instructions for the cake:

1- Pre-heat the oven to 340ºF. Cover your baking pan with aluminum foil or grease it and dust it, your choice here. We always pick the foil. If you are going to grease it, we do not recommend the salted vegan butter, because that might make your cake too salty. Use Crisco for this step instead.

2- In a bowl, combine the pastry flour and baking powder. Set aside.

3- In a small bowl, combine the egg replacer and the water. Make sure that the powder is very well combined with the water. Set aside as well. This should rest for a couple of minutes before being used.

4- In the food processor, beat the sugar, butter, carrots, orange extract and juice. Keep beating until all the carrot pieces are gone and you have a somewhat well combined cream. Some tiny bits of carrots might be unavoidable, and that is okay. Add in the egg replacer mix, and beat some more, for maybe 2 or 3 minutes.

4- Pour the vegan butter mix into the mixing bowl, and with the mixer on low, add in the dry mix to it, little by little, mixing just enough until everything is well combined. Don’t forget to scrape the sides.

5- Bake it for about 25 minutes (if you have the exact same size of baking pan, of course), or until the cake passes the toothpick test (that is, when you insert a toothpick right in the middle of the cake and it comes out clean or with very few dry crumbs). Let the cake cool off to room temperature before covering it with frosting.

Ingredients for the vegan chocolate frosting:
-100ml coconut milk
-3 1/2 tbsp dutch cocoa powder
-3 1/2 tbsp granulated sugar

Instructions for the vegan chocolate frosting:
-In a saucepan, on low/medium heat, stir all 3 ingredients constantly until all the sugar is dissolved. That’s it. Your frosting is ready to be used.

Alright, that’s it for today! We’ll see you guys again soon!