Carrot cake
Ingredients
serves 10
- •335g self-raising flour
- •1 tsp baking powder
- •¾ tsp bicarbonate of soda
- •¼ tsp sea salt
- •120g light brown sugar
- •2 tsp ground cinnamon
- •½ tsp ground nutmeg
- •½ tsp ground ginger
- •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 icing
- •75g vegan butter
- •200g icing sugar, sifted
- •½ tsp vanilla extract
- •1-2 tsp soya milk
Garnish
- •Candied orange peel (see recipe)
Directions
Cooking mode
- 1. Preheat the oven to 180°C and prepare 2 round 20cm cake pans.
- 2. In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
- 3. In a measuring jug, whisk together the oil, soya milk, vanilla extract, apple cider vinegar and orange zest.
- 4. Pour the wet mixture into the dry ingredients and mix together. Fold in the carrots and walnuts.
- 5. 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.
- 6. To make the icing, beat the vegan 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.
- 7. Assemble the cake with layers of icing and top with candied orange peel.
■ every day is treat day ■