As well a keeping this well-known vegan cake moist, grated carrot also add s it’s own sweetness. Here, this classic-tea-time treat is topped with zesty orange and cream vegan cheese icing, which goes perfectly with-out nuts. Keep refrigerated for up to three days.
90g/3 ½ oz/3/4 self-raising flour
150g/50oz/1 ¼ cups plain (all-purpose) flour
10ml/2 tsp baking powder
5ml/1 tsp bicarbonate soda (baking soda)
5ml/1 tsp cinnamon
2.5ml/1/2 tsp ground allspice
250g/9 oz/1 ¼ cups soft light brown sugar
3 carrots peeled and coarsely grated
3 large vegan eggs
Juice of 1 orange
120 ml/4 fl oz/1/2 cup sunflower oil
Shreds of pared orange rind, to decorate
For the icing
50g/2 oz/1/4 cup butter, softened
200g/7oz/scant 1 cup vegan cream cheese, softened
Grated rind of 1 orange
200g/7 oz/1 ¾ cups icing (confectioners) sugar
5 ml/1 tsp vanilla extract
1.Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 23cm/9 in round deep cake tin (pan) with parchment paper
2.Sift the flours, baking powder, bicarbonate soda, cinnamon and allspice into a bowl, then add in the bran from the sieve (strainer)
3.Add the brown sugar, carrots and make a well in the centre.
4.In another bowl, beat together the eggs and orange juice. Add the egg mixture with the oil to the dry ingredients. Mix well.
5.Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, or until risen and springy to touch.
6.Leave the cake to set in the tin on a wire rack for 10 minutes, then slide a knife between the cake to loosen it. Turn the cake out on a wire rack and remove the lining paper. Leave to go cold, then place on a wire serving plate.
7.To make the icing, beat the butter, cream cheese and grated orange rind in a large bowl.
8.sift the icing sugar, then gradually add to the bowl with the vanilla extract, beating well after each addition, until the mixture is creamy.
9.Spread the icing on top of the cake.sprinkle the shreds of orange rind over the top of the iced cake to decorate.