The Ultimate Vegan Carrot Cake

Ingredients...

1.

1/2 cup  Coconut Milk
2 teaspoons Lemon Juice
2.

2 cups All Purpose Flour
1 1/3 cup Brown Sugar

1/2 teaspoon Sea Salt

1/2 teaspoon Black Salt (Buy from here for best quality, consistency, and pricing)

3 1/2 teaspoons Aluminum Free Baking Powder ( I prefer Hain or Rumford)
3.

1/2 cup Grapeseed oil light Olive Oil
2 teaspoons Vanilla Extract
1/8 teaspoons Butterscotch Extract (which can be purchase from here)
3/4 teaspoon Ground Ginger OR 1 teaspoon finely grated Fresh Ginger
1/2 teaspoon Allspice, Ground (scant)
2 teaspoon Cinnamon, Ground
2 Energ Eggs + 2 Tablespoons Cornstarch OR 3 Tablespoons Cornstarch + 1/4 tsp. Xanthan Gum

Optional

1/2 cup Raisins, Soaked in warm water for 10 minutes
1/4 cup Walnuts, Chopped

For Decorations
3 1/2 cup Vegan butter-cream Frosting, (here's a great recipe)
1 Carrot, Julienned (learn to julienne carrots here!)
2/3 cups Chopped Walnuts or Pecans, or other nut

Directions...

1. Curd coconut milk by mixing milk with lemon juice in a glass container. Set it aside. Note: Coconut milk does not have that much protein in it, so it will not curd that much if any especially compared to soy milk.
2. Add all components (dry ingredients) from 2 and Blend on low to high to "powderize" (even though it's not a word,  it gets the point across). The texture should be as fine as cake mix! :)
3. Mix together the components (wet ingredients) of 3 in a large mixing bowl.
4. Pour the curded coconut milk into the wet mix in the bowl and stir.
5. Gently begin to stir in the flour from the blender into the wet mix in the bowl. Do not mix too long just until it starts to form a batter, some dry lumps are fine.
6. Mix in the grated carrot and raisin and walnuts if desired.
7. Distribute the batter evenly into two 8" or 9" cake pans
8. Bake in a 350 degree oven for 30-35 minutes.
9. Remove from oven and allow to cool for 7 minutes then turn the pans over onto cooling racks and allow them to cool for 2-3 hours.

Ingredients

Adding curded milk

Adding beaten EnerG Egg Replacer

Mixing in the grated carrots

evenly distribute the batter into the cake pans

Baking the cakes

Press chopped nuts into the fresh icing by using a quick and clean cupped hand motion.

Press in individual nut pieces in the large gaps

Push in and flatten the surface with a smooth spatula.

The finished cake

Extra: Veggie Birthday Numbers!

Create Veggie numbers by slicing carrots into thin squares 

Cut out the numbers of your choice.