Ingredients
serves 10- 335g self-raising flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- ¼ tsp sea salt
- 120g soft brown sugar
- 2 tsp cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- ½ tsp nutmeg (optional)
- Zest of 1 orange
- 210g carrots, grated (about 3 medium carrots)
- 280ml soya milk
- 40ml vegetable oil
- 1½ tsp vanilla extract
- 1 tbsp apple cider vinegar
- 100g chopped walnuts, optional
Vanilla frosting
- 75g plant butter
- 200g icing sugar, sieved
- ½ tsp vanilla extract
- 1–2 tsp soya milk
Toppings
- Candied orange peel (see recipe)
Directions
Cooking mode
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- Preheat the oven to 180°C and prepare 2 round 20cm cake pans.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
- In a measuring jug, whisk together the oil, soya milk, vanilla extract, apple cider vinegar and orange zest.
- Pour the wet mixture into the dry ingredients and mix together. Fold in the carrots and walnuts.
- Pour the cake batter evenly between the prepared pans, then bake for 40–45 minutes, until a skewer inserted in the centre comes out clean. Leave to cool completely before decorating.
- To make the frosting, beat the plant butter in a medium bowl using mixer with balloon whisk. Add in the icing sugar a bit at a time and beat for 3–4 minutes. Add the vanilla extract and soya milk, and beat for another minute. The frosting should be smooth and pipeable.
- Assemble the cake with layers of frosting and top with candied orange peel.
■ every day is treat day ■