DISH THIRTEEN – VEGAN PEANUT BUTTER CARROT CAKE

DISH THIRTEEN – VEGAN PEANUT BUTTER CARROT CAKE

Ok, so I made this quite a few days back, and dont clearly remember things. But thats not an excuse really. So anyway. Here is an awesome, experiment-y, vegan carrot cake 🙂

Recipe source: http://www.grouprecipes.com/44964/best-vegan-carrot-cake.html

What you need 9(photograph of some of the ingredients here):

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Two generous dollops of peanut butter

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3 cups of shredded carrots

1 and 1/4 cup of sugar

2 cups of flour

1/2 teaspoon salt

1 teaspoon of cinnamon

1 cup raisins

3/4th cup oil

1/2 cup orange juice

1 (or even less will do) cup of raisins

2 teaspoons baking powder

1/2 teaspoon baking soda

Soy milk and more oil just incase

What to do:

Always preheat the oven first, here to 177 celcius.

1. Mix the dry ingredients together.

2. Slowly fold in the wet ingredients. Image

3. Add the oil and soymilk if you feel the batter is too dry. Be smart about this, and only add it little by little, until it reaches a good consistency.

4. Add to a pre-greased tin and bake for 45 minutes.

Look at me holding my creation.

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Love this cake, and dance with it and enjoy it and savor it etc.

For a cream cheese frosting(obvs non vegan, next time will try tofu cream cheese 🙂 ) , whip together one package of philadelphia cream cheese with three tablespoons of brown sugar.

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