RECIPE
1 1/2 cups organic sugar
3/4 cup almond milk
3/4 cup olive oil
1 Tbsp. fresh orange juice
4 cups gluten-free oat flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ground nutmeg
3 cups shredded carrots (about 6 carrots)
1 cup walnuts, chopped
Frosting:
4 1/2 cups organic powdered sugar
1/2 cup vegan margarine, room temperature
2 tsp. vanilla
1 1/2 to 3 Tbsp. almond milk
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, almond milk, olive oil, and orange juice. Stir well—until oil is completely incorporated. Add oat flour, cinnamon, baking powder, baking soda, vanilla, salt, and nutmeg. Stir until smooth. Add carrots, and walnuts. Stir well. Pour batter into two greased round 8-inch cake pans (line the pans with parchment paper if you have it). Bake the cakes 40-45 minutes. Let cool completely. To make the frosting: to a bowl, add powdered sugar, vegan margarine, vanilla, and a Tablespoon and a half of the almond milk. Mix with an electric mixer until a smooth frosting is formed (add more almond milk as needed). Place one cooled cake face-down on a serving plate. Frost the top of it. Carefully place the other cooled cake face-up on top. Frost the sides and top of the whole cake, and decorate however you like. Makes one 8-inch layer cake.
If you make this or any of my other recipes, I’d love it if you shared a picture of it with me on Instagram!
Something Vegan on Instagram: [ Ссылка ]
Email: somethingvegan@gmail.com
