Baking A Vegan Carrot Cake

This post is day 10 of my 30 day travel writing challenge. To view all posts in the challenge please click here and if you enjoy what you read please subscribe to my blog below.

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Today’s prompt is to write about a hidden talent. To be honest I wouldn’t really say this was hidden (and whether or not it’s a talent is up for debate) but I really enjoy baking in my spare time. Here are some of the things I’ve baked in the past:

As I’ve moved more and more towards a plant based diet over the last few months I have really missed being able to bake without having to buy 101 fancy ingredients sourced from the Indian jungle. (I’ve decided to go 100% plant based for the whole of September to see how it goes) So when I came across this recipe for carrot cake by Vegan blogger Alison, I HAD to make it. I changed it ever so slightly but it tasted fabulous none-the-less.

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I used 2 tablespoons of apple sauce (baby food) instead of the flax eggs, omitted the nutmeg and just used water in the icing instead of vegan butter. I had a bit of a carry on trying to take it out of the pan but managed to salvage it by cutting it into squares and covering it in icing. My only problem now is trying not to eat it for breakfast, lunch and dinner 365 days a year.

 

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