Vegan carrot cake
Carrot cake is made more delicious with vegan ingredients
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
2 tbsp ground flaxseed, stirred into 6 tbs of cold water
250g plain flour
2 tbs baking powder, sieved
260g golden caster sugar
1 tsp ground cinnamon
1 tsp mixed cake spice
Zest of 2 oranges
225mls sunflower oil
3 tbsp plant-based milk
300g carrots, coarsely grated
20g golden sultanas
20g chopped walnuts
For the icing:
200g nut-based cream cheese
50g icing sugar
2 tbsp maple syrup
1 tsp vanilla essence
Method
Preheat your oven to 180°C and line an 8-inch loose-base or spring-form tin with parchment.
Mix the flour, baking powder, sugar, zest, and spices together.
Mix the oil and milk together and add these to the dry ingredients until combined. Stir in the carrots and flaxseed until completely combined.
Scoop the mixture into the prepared tin. Bake for approximately an hour or until a skewer comes out clean. Once cool enough to handle, remove from the tin and place on a wire rack to cool completely.
To make the icing whisk the cream cheese with the icing sugar, maple syrup and vanilla. Spread this on top of the cooled cake.
