Carrot Cake with Candied Ginger and Walnuts

This holiday season do me a favor and make this delicious Carrot Cake for your family. The combination of spices in this recipe is amazing: cinnamon, nutmeg, cloves, and cardamom. Ooh la la! They will love every piece of it.

I haven't used any animal product in making this cake. No eggs, or milk, or real cream cheese. This recipe is vegan. You will never notice the difference. I dare you to try it.

Cake

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp ground cardamom
• 3/4 cup vegetable oil
• 1 cup cane sugar
• 1 cup almond milk (vanilla or plain)
• 2 tbsp lemon juice
• 3 cups carrots, finely crated (about 4 large)
• 1/2 cup candied ginger, finely chopped
• 1/2 cup walnuts, chopped

Topping

• 1 8 oz pack vegan cream cheese
• 1 cup powdered sugar (or more if you want your frosting thicker)
• 1 tsp vanilla extract
• 1/2 cup candied ginger, finely chopped
• 1/2 cup walnuts, finely chopped 

1. Preheat oven to 350F. Combine dry ingredients first: whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom.

2. Combine wet ingredients in a separate bowl: whisk together vegetable oil, sugar, almond milk, and lemon juice.

3. Stir flour mixture into oil mixture until batter is smooth and thick. Fold in carrots, candied ginger, and walnuts. Spray 10'' pan with cooking spray. Pour in batter and bake for 1 hour or until toothpick comes out clean. Remove from oven. Cool cake completely.

4. Prepare frosting by whisking together vegan cream cheese, powdered sugar, and vanilla. Beat until smooth adding more powdered sugar if desired. Spread frosting over cooled cake. Decorate with candied ginger and walnuts.

Bon Appetit!