|1||kg||White Wings Cake Carrot Mix|
|50||mL||Crisco Vegetable Oil|
|110||g||Vegan Cream Cheese|
In a mixing bowl, add five scoops of White Wings Carrot Cake Premix. To replace the eggs in the mix, use flaxseed meal and water. In a separate bowl, combine the flaxseed meal and water. As a rule of thumb, one tablespoon of flaxseed and three tablespoons of water equals one egg. Whisk together until it becomes thick, then add it to the mixture. Next, add water, Crisco Vegetable Oil, walnuts for some extra crunch and grated carrots. Mix on a medium speed with the paddle attachment for two to three minutes.
Use Gold’n Canola Oil Spray to lightly coat an 11-inch cake ring and fill with the batter. Fill the tin three-quarters of the way, then bang it on the tabletop to ensure it evenly spreads. Put the cake into a preheated oven at 180 degrees Celsius for 55 minutes. Once cooked remove and cool on a cake wire.
To make the frosting, combine vegan butter, which is made from cashew nuts and coconut oil, and vegan cream cheese – the cream cheese is a combination of tofu and sugar. Then, add the vanilla extract and whip the ingredients together with a paddle attachment on a medium speed for five minutes. Turn the mixture down to a low speed and slowly add the icing sugar until the consistency is thick. If the mix becomes too thick, slowly add the almond milk until your desired consistency is reached.
Once the cake has cooled, place the cream cheese frosting in the centre of the cake and spread it out to the sides. To finish it off, top it with some walnuts and edible flowers.
Want to know more about the vegan diet? Check out our in-depth vegan resource guide.