Jamie Oliver's Vegan Carrot Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F. Grease a 20cm round cake tin and line the bottom with parchment paper for easy removal.

Step 2

In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and ginger. Stir to combine.

Step 3

In a separate bowl, whisk together the sugar, vegetable oil, applesauce, plant-based milk and vanilla extract until well combined.

Step 4

Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid over mixing to keep the cake tender.

Step 5

Gently fold the grated carrots and chopped nuts (if using) into the batter until evenly distributed.

Step 6

Pour the batter into the prepared cake tin and smooth the top to ensure even baking.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean. The top should be golden brown and the cake should feel springy to the touch.

Step 8

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 9

In a mixing bowl, beat the vegan cream cheese and vegan butter together until smooth. Gradually add the icing sugar and vanilla extract, mixing until the frosting is creamy and well combined.

Step 10

Once the cake is completely cool, spread the frosting evenly over the top. Use a spatula to create swirls for a decorative finish if liked.

Step 11

Garnish with extra chopped nuts or a sprinkle of cinnamon if using. Slice and serve.

↑Support creators by visiting their site 😊