Vegan Carrot and Orange Cake with Creamy Frosting
Ingredients
- 300ml soya milk
- Zest and juice of 1 large orange
- 200g sugar
- 100ml rapeseed oil
- 180g carrot, finely grated
- 450g plain flour
- 1 tsp bicarbonate of soda
- Ask Mummy and Daddy Fizzy Carrots
For the frosting
- 300g icing sugar
- 50g vegan butter block (not margarine)
- 125g vegan cream cheese
- Zest of 1/2 an orange
Preparation
Mix together the milk and orange zest and juice in a large bowl. The milk will curdle.
Add the sugar and oil and mix well.
Grate the carrot and add it to the mixture along with the flour and bicarbonate of soda. Mix until the batter is smooth.
Pour into a lined 20cm square tin. Bake at 180°C for 45-50 minutes or until a skewer inserted in the middle comes out clean.
Remove from the tin and leave to cool on a wire rack.
While the cake is cooling, make the frosting. Mix the vegan butter with the icing sugar until smooth, then add in the cream cheese and orange zest. Beat until smooth.
Put the frosting into the fridge until the cake is completely cool.
Once the cake is cool, spread the frosting all over the top and then decorate with the Fizzy Carrots. Enjoy!
