Here’s cake number two from my ‘staple 4’ I created once changing to a vegan lifestyle.
The blueberry sponge cake recipe has been ever so popular I thought I better hurry up and let you have my next one. The final two will be Chocolate Oreo Brownie and Fruity Flapjack.
I hope you guys enjoy 🌱🥕🍰
Makes one large traybake – approximately 10 big wedges (depending on how much you like cake). For smaller bakes halve the ingredients and use a smaller baking tray to the one stated in the recipe.
200g icing sugar
350g grated carrot
280g caster sugar
120g soft brown sugar
560g plain flour
3 teaspoons baking powder
2 tsp cinnamon
230g dairy free spread
200ml plant milk
2 tsp vanilla extract
300g chopped walnuts
Melt the dairy free spread – set aside to cool.
Grate the carrots and set aside
Add the dry ingredients (sugars, flour (sifted), baking powder, cinnamon) to a mixing bowl and stir with a fork to combine.
Add the melted butter, almond milk and vanilla extract to the dry ingredients, stir well to combine.
Stir in the grated carrot and chopped walnuts (retaining a few handfuls of nuts for decoration).
Decant into a lined baking tray ensuring the top of the cake is level.
Bake at 190℃ for 40-45 minutes or until a cake tester comes out clean.
Allow to cool completely before icing.
Zest the orange and squeeze the juice – set aside.
Pour the icing sugar into a large bowl and add the freshly squeezed orange juice slowly, stirring as you go until you achieve the desired consistency. If you don’t quite have enough juice from your oranges add a little water too.
Drizzle over the carrot cake adding chopped nuts and orange zest to garnish.
Allow to set fully before cutting.
Store in an airtight container.
I really hope you enjoy. I’d love to see your photos and hear any feedback if you try it out.
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