This vegan carrot cake is so easy to make, it is moist and tastes fantastic. You can eat it as it is or add a glaze on top!
It’s been like crazy the last few days. I’ve had too many things to do and so little time.
Today I was out all morning and I’ve been cooking and baking since noon.
We started fasting and they wanted something to eat.
I made this cake today and it is very easy to make. You just mix everything together and it’s ready.
The chocolate and marmalade glazing is something I added just the last minute.
I’ve made it again using an icing on top.
If you want a different glaze, see also my vegan chocolate ganache with tahini.
I am submitting this recipe over to Gretchen Noel of Canella y Comino, who is hosting the event Thinks Spice …Think Cloves created by Sunita, of Sunita’s World.
For Lemon Glaze:
Serving Size: 1
Amount Per Serving: Calories: 505 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 882mg Carbohydrates: 81g Fiber: 4g Sugar: 31g Protein: 8g