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Captivating Carrot Cake
Captivating Carrot Cake
Ingredients
Method
Ingredients
Cake
- 2 cups plain flour
- 1.5 cups brown sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- 2 tsp vanilla extract
- 1/2 cup olive oil
- 1/4 cup flax seed paste*
- 1 tbsp apple cider vinegar
- pinch salt
- 1/2 cup soy milk
- 1/2 cup sultanas
- 1.5 cup grated carrot
- *blend 2 tablespoons of flaxseed until it’s powder. Pour it into a small bowl, add 6 tablespoons of warm water & mix it together until you have a paste (this pastes acts a binder in baking, similar to an egg)
Frosting
- 1/3 cup dairy free butter (room temperature)
- Juice of 1.5 lemons
- 1 tbsp vanilla extract
- 3.5 cups powdered sugar
Decorating
- Walnuts
- Lemon zest
Method
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1.
Put all the cake ingredients (apart from the sultanas & crated carrot) into a food processor & whizz them up into a paste.
-
2.
Pour the paste into a bowl, add the sultanas & carrot & mix it all together with a wooden spoon.
-
3.
Pour the mixture into a cake tin.
-
4.
Bake the cake at 180℃ (356℉) for 30-35 minutes.
-
5.
Pour the frosting ingredients into a bowl & mix it together until it turns into a thick cream.
-
6.
Use an electric hand blender to finish off the frosting.
-
7.
Take the cake out of the oven & let it rest until it’s completely cool (the cake needs to be cool in order to ice it properly)
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8.
Ice the cake.
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9.
Decorate the cake with walnuts & lemon zest. BOSH!
