Vegan carrot cake

Vegan carrot cake, with hints of apple

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C, grease & line 2 cake tins.

Step 2

Mix together carrots, apple sauce, oil, vinegar & vanilla extract in a large mixing bowl. Leave to rest for 10 mins or overnight if you have time.

Step 3

Stir in remaining ingredients & split evenly between two cake tins. Using a wooden spoon smooth the top of the cake down.

Step 4

Bake for 40 mins or until a toothpick inserted into the centre comes out clean. Loosely cover the cakes to cool completely before icing.

Step 5

Add softened butter to a large mixing bowl and beat until light & fluffy.

Step 6

Add vanilla extract and beat for a further 60 seconds.

Step 7

Add sifted icing sugar 115g at a time and continue mixing until combined & fluffy. Only add oat milk if the icing is too thick.

Step 8

Place the bottom sponge on a display plate and coat with icing. Carefully place the second sponge on top and repeat, creating a buttercream layer in the middle. Smooth the top with a knife or the back of a spoon.

Step 9

Top with whole nuts and sifted icing sugar or any decoration of your choice! Refrigerate overnight and serve!