Classic carrot cake

Ingredients:

For the cake:

2¼ cups flour

3 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon sea salt

½ cup applesauce /

1 pot of applesauce

1 cup plant milk (almond or oat)

2 teaspoons vanilla extract

1 cup cane sugar

½ cup oil

2 cups grated carrots

slice tranche / baking powder levure / baking soda bicarbonate de soude / cinnamon cannelle / nutmeg noix de muscade / applesauce compote de pommes / plant milk lait végétal / icing glaçage.

Method:

For the cake: 1. Preheat the oven to 180C and grease a round or square baking tin. 2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. 3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil. 4. Mix the dry ingredients into the wet mixture. 5. Fold in the carrots and stir until just combined. 6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. Store frosted cake in the fridge.

For the icing (optional): 1. Combine the powdered sugar, vegan butter, half the soy milk and vanilla extract in a mixing bowl. Whisk or blend with an electric mixer starting at low speed and gradually increasing. Add the rest of the soy milk in slowly until perfectly smooth and thick. The mixture should be thick, but spreadable.

tin moule (en métal) / to whisk battre au fouet / to fold in incorporer / toothpick cure-dents / to cool refroidir / frosting glaçage / to store conserver / mixing bowl cul de poule / smooth lisse / thick épais / spreadable facile à étaler.