Carrot Cake with Cream Cheese Icing
Ingredients
- 90g/3 1/2 oz/ 3/4 cup self-raising flour
- 150g/5 oz/1 1/4 cups plain (all-purpose) flour
- 10ml/2 tsp baking powder
- 5ml/1 tsp bicarbonate of soda
- 5ml/1 tsp cinnamon
- 2.5ml/ 1/2 tsp ground allspice
- 250g/9 oz/1 1/4 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
Icing
- 50g/2 oz/ 1/4 cup butter, softened
- 200g/7 oz/scant 1 cup vegan cream cheese, softened
- Grated rind of 1 orange
- 200g/7 oz/1 3/4 cups icing (confectioners) sugar
- 5 ml/1 tsp vanilla extract
Preparation
Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin with parchment paper.
Sift the flours, baking powder, bicarbonate of soda, cinnamon and allspice into a bowl, then add the bran from the sieve.
Add the brown sugar and carrots and make a well in the centre.
In another bowl, beat together the eggs and orange juice. Add the egg mixture and oil to the dry ingredients and mix well.
Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, or until risen and springy to the touch.
Leave the cake to cool, then place on a wire rack.
Icing
In a bowl, beat together the butter and vegan cream cheese until smooth.
Add the grated orange rind, vanilla extract, and icing sugar, and mix until well combined.
Spread the icing over the cooled cake and decorate with shreds of pared orange rind.
