Spiced Carrot Cake

You wouldn’t know this cake is vegan, it’s so light and moist. We’ve added even more goodness into the mixture with wholemeal flour, and reduced the refined sugar content. Hands-on time 35min. Cooking time 50min. Makes 20 squares

◆ 150g (5oz) vegan spread (we used Pure Sunflower Spread), plus extra to grease ◆ 250g (9oz) pitted dates ◆ 350ml (12fl oz) unsweetened almond milk ◆ 2tsp bicarbonate

of soda ◆ 75g (3oz) soft light

brown sugar ◆ Zest and juice 1 orange ◆ 350g (12oz) wholemeal

plain flour ◆ 1tbsp baking powder ◆ 1½tsp ground ginger ◆ 2tsp ground cinnamon ◆ 250g (9oz) coarsely grated carrots (peeled weight) ◆ 50g (2oz) desiccated

coconut ◆ 50g (2oz) dried cranberries, plus extra to decorate ◆ 25g (1oz) pumpkin seeds plus extra toasted, to decorate ◆ 50g (2oz) pecans, chopped, plus extra to decorate for the icing ◆ 150g (5oz) vegan spread (we used Pure Sunflower Spread) ◆ 75g (3oz) smooth

almond butter ◆ 325g (11½oz) icing

sugar, sifted

1 Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 23cm (12 x 9in) traybake or roasting tin with baking parchment. 2 Put the dates and almond milk in a small pan, bring up to the boil, then simmer for 5min. Transfer to a blender or food processor, and whiz until smooth. Stir in the bicarbonate of soda and set aside. 3 Meanwhile, in a large bowl, beat together the spread and sugar with an electric whisk until combined. Beat in the date mixture along with the orange juice and zest. 4 In a separate bowl, mix together the flour, baking powder and spices. Fold into batter, followed by the carrots, coconut, cranberries, seeds and pecans. 5 Transfer to the roasting tin and spread to level and bake for 45-50min, until a skewer inserted in the centre comes out clean. Cool in tin on a wire rack 6 Meanwhile, make the icing. In a medium bowl, beat the spread and almond butter with an electric whisk until smooth. Gradually beat in the icing sugar and chill in the fridge until needed. 7 Remove cake from the tin, transfer to a board and spread with icing. Scatter with cranberries, seeds and pecans. PER SERVING 352 cals, 4.5g protein, 17g fat (4g saturates), 44g carbs (32g total sugars), 4g fibre GH TIP Tate & Lyle states that all its sugars (except Traditional Royal Icing Sugar) are suitable for vegans.

‘Made with wholemeal flour, nuts and seeds, this carrot cake is healthier than most standard versions and is packed with fibre, iron and zinc. It’s also suitable for those who are lactose and egg intolerant’ Anita Bean