Spiced carrot cake
You wouldn’t know this cake is vegan, it’s so light and moist.
CUTS INTO 20 SQUARES PREP 35min COOK about 55min
• 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) light brown soft 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
• 75g (3oz) smooth almond butter
• 325g (11½oz) icing sugar, sifted
1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23 x 30.5cm (9 x 12in) traybake tin with baking parchment.
2 Put dates and almond milk in a pan, bring up to the boil, then simmer for 5min. Transfer to a blender and whizz until smooth. Stir in bicarb and set aside.
3 Meanwhile, in a bowl, beat together spread and sugar with an electric whisk until combined. Beat in the date mixture along with orange juice and zest.
4 In a separate bowl, mix together flour, baking powder and spices. Fold into batter, with carrots, coconut, cranberries, seeds and pecans. Transfer to tin, level and bake for 45-50min. Cool in tin.
5 Make icing: in a bowl, beat spread and almond butter with an electric whisk until smooth. Gradually beat in icing sugar.
6 Remove cake from tin; spread with icing. Top with cranberries, seeds and pecans.
PER SERVING: CALS 352; FAT 17G; SAT FAT 4G; CARBS 44G
Also suitable for those who are lactose and egg intolerant