Ingredients
Cake
- 400g plain white flour
- 150g coconut sugar
- 150g caster sugar
- 2 tbs baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp all spice
- 200ml unsweetened almond milk
- 250ml neutral tasting oil
- 200g grated carrots
- 100g chopped walnuts
- 100g raisons
- 1 tsp vanilla essence
- 1 tbs apple cider vinegar
- Walnuts to decorate
Cream Cheese Frosting
- 150g icing sugar
- 450 vegan cream cheese
- 125 coconut oil, melted
Method
to make the cake:-
- Preheat oven to 180 degrees fan. Grease and line 2 x 20cm springform cake tins with non stick baking paper
- Mix all the wet ingredients together, then create a well in the centre of the dry ingredients and pour the wet ingredients in. using a spatula mix together until just combined.
- Divide the mixture between the two tins and bake for 45 minutes, rotating the tins half way through to ensure that they are cooked evenly. When done remove from the oven and palce on a cooling rack for 10 minutes before removing from their tin.
- Allow to cool completely before frosting.
- To put the cake together, place one cake on the serving plate and spread half of the frosting onto it, working your way out from the centre to roughly 1cm from the edge.
- Place the second cake on top, pressing down lightly so the filling just comes to the edge. Add the second half of the frosting to the top of the cake, again working from the centre outwards – this time all the way to the edge.
to make the icing: –
- Sift the icing sugar into a large bowl. Add the fat and mix until well combined using a wooden spoon
- Place the frosting in the fridge to firm up for an hour. Before using, stir again to loosen before spreading or piping onto your cake.
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