Guest Blogger: *Vegan Sparkles* – Mum’s Amazing Vegan Carrot Cake

11 Sep

So good to be back from holiday, but I have to admit I enjoyed doing nothing. A part of me did miss my blogs though. The very kind Rebecca of *Vegan Sparkles* has submitted her mother’s Amazing Vegan Carrot cake recipe. How can you not love a good carrot cake?  Rebecca has been featured before on VBU: Green Spaghetti recipe and Vegan Cream of Mushroom. I lost my mind about the mushroom soup, it was so fantastic and incredibly comforting.

Check out Rebecca on Facebook, Twitter, Instagram and of course her blog. Welcome back Rebecca!

How great are Mums?! I’m crazy about mine. On the weekend she invited me down to her place so we could catch up and watch the latest episodes of Tough Love Miami. Have you seen this show? When my Mum, sister and I watched the first season we dubbed it ‘Skanky Town’ because it was non-stop drama, tantrums and cat fights. The ladies in this season were much better behaved but still so clueless in love that it was just as entertaining. Steve Ward is a brave, brave man. Keep fighting for love, Steve! Make us proud.

We watched the entire season back-to-back. Oh yes we did, and because she’s the coolest Mum in the world, Mum made sure we watched it in style. The heater was lit, the French champagne was chilled and she’d made an incredible carrot cake to sustain us through all of the show’s emotional ups and downs.

Vegan or not, this was the best carrot cake I’ve ever tasted. I took the leftover slices home for two vegan friends and they scoffed it just as fast as I did. SO. GOOD. Mums rock.

Cake

  • 1/4 cup applesauce
  • 1/2 cup vegan margarine
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup agave syrup
  • 1 1 /4 cups self-raising flour
  • 1/4 cup soy milk
  • 1 cup grated carrots
  • 1 cup walnuts, chopped
  1. Pre-heat oven to 180C. Grease and flour a 9-inch square baking pan.
  2. Combine applesauce, margarine, salt, cinnamon, agave, flour and soy milk until well mixed. Add carrots and walnuts.
  3. Spread evenly in baking pan and bake for 45 minutes.

Frosting

  • 1/2 cup vegan margarine
  • 2 cups icing sugar
  • Juice from 1 lemon
  • 1/2 cup walnuts, chopped
  1. Mix icing sugar and margarine with a butter knife.
  2. Add lemon juice very slowly – a little at a time – until desired consistency and taste is achieved.
  3. Once cake is completely cooled, top with frosting and chopped walnuts.
  4. Enjoy with your Mum, a glass of champagne, and much love. xxx

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