- STEP 1
Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
- STEP 2
In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
- STEP 3
Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
- STEP 4
In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
- STEP 5
Fold your dry mixture into the wet mixture until thoroughly combined.
- STEP 6
Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
- STEP 7
Cook for 25-30 minutes or until a toothpick comes out clean.
- STEP 8
Once cooked, cool for 1 hour at room temperature.
- STEP 9
For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
- STEP 10
Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
- STEP 11
Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.