Wednesday, working from home as the new normal. Except of course nothing is normal. After a day of more of less back to back MS Teams meetings it felt like the time was right to make a carrot cake.
I found a recipe online for vegan carrot cake, which also felt like the only way to make carrot cake. Except of course I did not have flax seeds but I did have real eggs. So it was not quite so vegan! Easy cake to make and I probably used more carrots because I couldn’t resist eating them up while doing the grating.
Grease two 7-inch cake pans (See Notes*) and line the bottoms with parchment paper.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
Add the grated carrot and the brown sugar.
Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
Add the flax eggs.
Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
*If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
Lastly add the chopped walnuts if you want to add them.