Vegan Carrot cake with coconut frosting

 After posting some vegan recipes, I still got more request. I never known that there are so many people who're allergic to egg and milk in Thailand -*-.

So, the best thing that I can do is creating more vegan recipe for them. This time is a carrot cake ^^. This cake is very easy to make, and yes, there are no egg or dairy product, but it's still so moist and delicious. 
I use coconut milk instead of nut milk because it adds both flavour and moisture to the cake, so the cake is very rich in taste. If you serve it to someone without telling them that this cake is a vegan cake, they won't notice the different (so won't tell them, hehe). You can use other kind of nut or add some dry fruit (but not too much or the cake will be too sweet). 
For the frosting, it's an option ^^, without it the cake is still delicious too.

Vegan Carrot cake with coconut frosting

Makes 20x20 cm cake

Cake
120 ml ........................... Coconut milk 
95 g ................................ Rice bran oil
100 g .............................. Brown sugar
90 g ................................ Granulated sugar
1 tsp ............................... Vanilla extract
1/4 tsp ............................ Salt
130 g .............................. Cake flour
1/2 tsp ............................ Baking powder
1/2 tsp ............................ Baking soda
1 tsp ............................... Cinnamon powder
180 g .............................. Carrot, peeled and Grated 
50 g ................................ Chopped nuts (I use walnut)

Coconut frosting
60 ml ............................. Coconut milk 
50 g ............................... Shortening (I use rice bran oil shortening)
60 g ............................... Icing sugar
1 tsp ............................... Vanilla extract
1/4 tsp ........................... Salt
....................................... Lemon zest (from half of the lemon) 

Preheat an oven to 180C
Line 20x20 cm pan with baking paper.

 Put brown sugar, granulated sugar and oil into a bowl, whisk to combine.

 Pour coconut milk into the bowl.

 Put vanilla extract and salt into the bowl, whisk until smooth.

 Sift flour, baking powder, baking soda and cinnamon powder into the bowl.
Put grated carrot and chopped nut into the bowl.

 Fold to combine.

 Pour the batter into the prepared pan.
Bake for 35-40 minutes.
Remove from the oven and let the cake cool completely on a wire rack before frosting.

 Put all the ingredients for the frosting into a bowl.

 Beat until smooth.

Frost the cake with coconut frosting before serving.

Vegan Carrot cake with coconut frosting