Another Birthday and another cake. This time my youngest brother.
I am trying to be resourceful in my baking now, using what I have in the cupboards rather than specifically going out to buy new things. So the bag of carrots in the fridge just screamed ‘carrot cake’. I had made a carrot cake sometime last year. I’d found a vegan recipe but I had used eggs – so, not so vegan! However this time I only had one egg left so I finally got to use my milled flax seeds as the vegan egg substitute.
The cake turned out fine. It cooked well. Nice springy texture. I covered it in butter icing (sunflower based) and chopped walnuts.
For the Carrot Cake:
200g icing sugar
1 tablespoon orange juice
1 teaspoon vanilla extract