Ingredients - 8-12 slices
1/3 cup Vegan milk - I used soy
1 tsp apple cider vinegar
3 Vegan Eggs (using flax seeds) - 1 Tbsp flaxseed meal (ground raw flaxseed) and 2 1/2 Tbsp water, leave for 5 minutes (1 egg)
1/2 cup Applesauce
1/2 cup coconut oil
1 tsp Vanilla Extract
2 tsp Cinnamon
1/2 tsp Salt
1 1/2 cup Sugar
2 cup All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 cup Finely Shredded Carrot
1 cup Coarsely Chopped Walnuts
Frosting
15ml warm water
125g Icing sugar
little sugar carrots
Method
Heat oven to 190c.
In a medium sized bowl whisk soy milk and vinegar together.
Add Veganegg and water. Whisk again.
Now add applesauce, oil, vanilla, cinnamon and salt. Whisk well.
Add sugar, flour, baking powder and baking soda. Mix until incorporated but do not over mix.
Fold in shredded carrots and walnuts.
Grease your bundt pan well with oil or pan spray. All sides, especially middle shaft. Pour mixture in and bake for approx, 50-55 minutes or until toothpick comes out clean.
Place bundt pan on cooling rack for 10-15 minutes before attempting to remove cake from pan.
Use plastic knife or other slim non-sharp object to ensure separation of cake from pan. Be sure to do this around middle shaft. Shake pan from side to side to see if loosened. Place wire cooling rack overtop of bundt pan and flip carefully. Voila!!
Let cake cool on wire rack for 30-60 minutes or until mostly cool before attempting to frost.
Mix the warm water and icing sugar together and then poor on the cake, top with sugar carrots.
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