Ingredients
For sponge:
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1 flax egg (1tbsp ground flaxseed plus 3 tbsp water)
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100ml soya milk
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1 tbsp apple cider vinegar or lemon juice
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300g grated carrot
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120ml vegetable oil
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150g golden caster sugar
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2 tsp vanilla
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250g self-raising flour
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1 tsp bicarbonate soda
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1 tsp baking powder
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1 tsp cinnamon
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1 tsp nutmeg
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½ tsp salt
For cream cheese icing
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150g vegan cream cheese
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1 tsp vanilla paste
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350g icing sugar
Method
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Preheat the oven to 180 C.
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Make up your flax egg.
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Combine the apple cider vinegar or lemon juice with the soya milk and stir.
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In a bowl mix together the grated carrot, vegetable oil, sugar, vanilla, plus the flax egg and soya milk mixture. Stir together.
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Then fold in the flour, bicarbonate, baking powder, cinnamon, nutmeg and salt.
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Pour the mixture evenly between two 8-9in greased cake tins and bake for 20-25 minutes.
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Once the cakes are cool make the icing. Combine the cream cheese and vanilla and add the icing a little at time. Decorate as per your preference- nuts work well or you could do a piping decoration!