Ingredients

The following ingredients have 4 Servings
  • 4 medium carrots (to make 300g/2cups grated)
  • ½ cup (125 ml) vegetable oil
  • ¾ cup (175g) light brown sugar
  • 2 tsp vanilla essence
  • 1 ¼ cups (300 ml) vegan milk (soy, almond etc…)
  • 3 cups (375g) plain (all purpose) flour
  • 2 tsp baking powder
  • 1 ½ tsp bicarbonate of soda (baking soda)
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ cup (70g) walnuts, chopped
  • vegan cream cheese frosting
  • Chopped walnuts (to decorate)

Instruction

  • Preheat the oven to 180°C / 350°F. Grease and line 2 x 20cm/8” round cake pans.
  • Peel and grate the carrots and set aside. 
  • In a large bowl, whisk the oil, sugar and vanilla for a few minutes until the sugar starts to dissolve, then stir in the milk. 
  • Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Stir in the walnuts and grated carrot.
  • Divide the batter between the two baking pans and bake in the oven for 25 minutes or until an inserted skewer or toothpick comes out clean.
  • Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
  • Spread half of the cream cheese frosting onto the bottom layer, add the top layer and frost the top with the remaining frosting. Sprinkle the top with chopped walnuts.