British Carrot Cake
By 
| Cook Time | 15-30 minutes |
| Servings |
peoples
|
Ingredients
Dough
- 230 g carrots
- 170 g raisins
- 280 g all-purpose flour
- 2 tsp baking powder
- 170 g sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 200 g vegan butter
- 200 ml orange juice
- 1 tsp orange zest
- 0.5 tsp vanilla extract
- 1 pinch salt
Icing
- 120 g vegan butter
- 170 g icing butter
- 0.5 tsp vanilla extract
- cashew or sunflower seeds
Ingredients
Dough
Icing
|
|
Instructions
- Preheat the oven to 170 degrees and line a baking tin.
- Mix the sugar and butter together in a mixing bowl until light and fluffy.
- Grate the carrots and add them to the mix.
- Add the raisins, the orange juice and orange zest to the mix.
- Mix in the flour, salt, spices, and vanilla and stir well.
- Pour the mixture into a greased baking tin and bake for approximately 20 minutes.
- To make the icing, blend the sugar and vanilla essence into the butter with a fork.
- Let the cake cool before icing. Optional: top with roughly hacked cashew nuts or sunflower seeds.
