Vegan Carrot Cake Tray Bake
Featured Product:
Allspice Ground
Sweet, moist cake with a walnut crunch and a hint of orange topped with a moreish cream frosting!
Ingredients
Cake
270g
Carrots
peeled, trimmed and grated
1 tablespoon
Orange extract
(or zest of 1 orange)
135g
Walnuts
finely chopped
375g
Self raising flour
2 teaspoon
Baking powder
160ml
Vegetable oil
400ml
Almond milk
Frosting
100g
Vegan butter
50g
Vegan cream cheese
400g
Icing sugar
3 tablespoons
Almond milk
1 teaspoon
Orange extract
Walnuts
optional
Instructions
Cake
Preheat the oven to 180C, grease a large tray bake tin or line with baking paper.
Pop the grated carrot into a mixing bowl with the orange extract/zest and chopped walnuts. Tip in the flour, sugar, baking powder, cinnamon, nutmeg and allspice and mix.
Pour in the oil and mix well. Gradually stir in the milk until the batter is smooth (you may not need all the milk).
Pour the mixture into the prepared tray and bake for 25 - 30 minutes or until golden brown and cooked through.
Frosting
Place the butter and cream cheese in a bowl, sieve the icing sugar into the bowl and cream together. Tip in the orange extract and a little milk at a time until the frosting is soft and fluffy. (You may not need all the milk).
Once the cake is cool, spread the frosting on top and serve with walnuts on top.
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