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Captivating Carrot Cake

The lovely Ellie from Kind State of Mind came into our kitchen & helped us make this mega carrot cake. It was really, REALLY tasty.

Ingredients

Method

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)

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)
8.
Ice the cake.
9.
Decorate the cake with walnuts & lemon zest. BOSH!