Carrot Cake

This aromatic cake not only will fill your home with beautiful cinnamon & spice scents but is also super delicious !

*Makes 16 slices

Ingredients:

• 3 1/2 cups grated carrots
• 3 1/4 cup all purpose flour 
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice 
• 2 cups of brown sugar
• 1 1/2 cup of soya milk
• 1 teaspoon pur vanilla extract
• 1 cup canola oil 
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F
2. Prepare 2 x 9 inch round cake pans by brushing them with neutral oil. 
3. Grate the carrots and set them aside.
4. Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
5. In a smaller bowl, whisk the brown sugar, soya milk, vanilla, and oil until well blended.
6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
7. Add the grated carrots and pecans and stir again until everything is well incorporated.
8. Pour the batter evenly into the prepared cake pans, then spread with the back of the wooden spoon to cover the entire pan.
9. Bake at 350°F for 35 to 40 minutes or until a cake tester inserted in the center comes out clean.
10. Allow cakes to cool completely before frosting.
11. Frost with my delicious vegan buttercream frosting.

Buttercream frosting:

Ingredients:

• 1 cup of vegan butter (room temperature)
• 3 cups of icing sugar 
• 1 teaspoon pur vanilla extract
• 1 tablespoon soya milk 

Instructions:

1. Whip butter with a hand electric mixer for 1 minute.
2. Add icing sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
3. Add vanilla extract and continue to whip for 1 minute.
4. Pour in the soya milk milk while whipping the buttercream until super smooth. 

Spread a thin layer of the frosting on top of one of the cakes, lay second cake on top and then spread remaining frosting on top and sides

I decorated the cake with pecans but you can certainly leave it as is

Enjoy

Cristina for Peas and Peace