Serves: 10
Time to prepare: 15 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
Egg replacement (4 eggs' worth)
300g/11oz grated carrots (5–6 medium carrots)
200ml vegetable oil
300g/11oz lightly packed brown sugar
150g/5oz plain flour
100g/4oz wholemeal flour
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp cloves
1 tsp ground ginger
1 tsp all spice
1½ tsp ground cinnamon
100g/4oz coarsely chopped walnuts (optional)
For the icing (optional)
340g/12oz vegan cream cheese
Zest of 1 orange
1 tsp vanilla bean paste
Icing sugar to taste
Instructions
Heat the oven to 170°C/325°F/gas mark 3. Line a 9.5 inch (25cm) round cake with parchment paper.
Prepare the egg replacement as directed on the package.
Wash, peel and grate the carrots.
In a medium bowl, whisk the oil with sugar. Whisk in the egg replacement a little at the time until combined.
In a separate bowl, whisk flour, bicarbonate of soda, baking powder and the spices until well blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear, and the batter is smooth.
Add in grated carrots and chopped nuts.
Mix until carrots and nuts are evenly distributed. Pour in lined baking tray.
Bake for 45 minutes until the top of the cake is springy when touched and when a toothpick inserted into the centre of the cake comes out clean.
Prepare the icing by mixing all the ingredients and sieving the icing sugar.
