Vegan carrot cake with ‘cream cheese’ icing

Method:

Cake:

1. Preheat the oven to 170 degrees C/150 degrees C fan
2. Grease and line two 8 inch round cake tins
3. Add the dry ingredients into a mixing bowl
4. Whisk the wet ingredients in a separate bowl until silky
5. Add the dry ingredients to the wet and whisk until incorporated
6. Fold the grated carrots and walnuts into the batter
7. Pour the batter into the prepared cake tins and bake for 40-45 minutes or until a skewer comes out clean from the centre.
8. Remove from the oven and allow to cool fully on a wire rack

Cream cheese icing:

1. Begin making the icing by beating (you’ll want an electric beater) the vegan cream cheese (or butter), icing sugar and plant-milk until it becomes silky and a spreadable texture.
2. Spoon around 1/3 of the icing onto the first cake and then place the second cake on top, spooning the remaining icing onto the top.
3. Sprinkle over chopped walnuts and serve immediately or refrigerate until serving. You can also divide into slices, cling-wrap and freeze for up to 3 months!

Ingredients:

Cake:

• 300 g grated carrot 

• 125 ml vegetable oil

• 175 g brown sugar

• 350 g plain flour

• 300 ml plant based milk (I find soy works best in baking, but you can use any)

• 3 teaspoon cinnamon

• 3 teaspoon baking powder

• 50 g raisins or sultanas

• 100 g tinned crushed pineapple

For the Icing

• 200 g vegan cream cheese (or butter)

• 500 g icing sugar

• Around 6 tbsp plant-based milk (or more if needed)