Vegan Carrot Cake
Vegan Carrot Cake
Orange Frosting and Passion Fruit Coulis gives this cake a superb twist on a classic family favourite.
270g grated carrot
135g chopped walnuts
135g sultanas
400g self raising flour
2 tsp bicarbonate of soda
3 tbsp freshly squeezed orange juice
Zest of an orange
240g soft brown sugar
1 tsp cinnamon
1 tsp nutmeg
400 ml soya milk
160ml olive oil
450g icing sugar
3 tbsp vegan spread/butter
3 tbsp orange juice
Chopped walnuts for topping
Passion fruit coulis for middle( optional, see separate recipe).
Preheat oven to 180C
Add all cake ingredients to a mixer or food processor on low speed.
Mix until well combined.
Divide mixture into two lined eight inch sandwich tins.
Bake for 35-40 or until an inserted knife comes out cleanly.
Leave to cakes to cool in their tins, (cut level).
Make coulis if using(see separate recipe).
Make frosting by adding all frosting ingredients to a high speed mixer until creamy.
Sandwich cake layers together with coulis and some of the frosting.
The remaining frosting should be used to decorate the top and sides of the cake.
Finish by adding chopped walnuts to the cream layer top and sides of the cake.
Notes:
Use a square of baking parchment to gently press walnuts to sides and top.
to level the cakes use a bread knife that straddles the entire tin, using the sides of the tin as a guide.
