Recipe courtesy of Vicki Montague (Free From Fairy) and Canderel.
Vegan Carrot Cake
(Gluten-Free & Vegan - no gluten, dairy, eggs, soya or nuts)
INGREDIENTS
For the Cake:
- 2 medium carrots, topped, tailed peeled and grated
- 3 Medjool dates
- 175ml rice bran oil or other mild flavoured oil
- 3 tbsp ground linseeds/flaxseeds
- 8 tbsp water
- 70g Canderel Sugarly
- 175g gluten-free self-raising flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp orange extract
- 100g sultanas
For the Icing:
- 100g (unsalted) cashew nuts
- 30g coconut oil
- 250g vanilla coconut yoghurt
- 2 tsp Canderel Zero
- Zest 1 lemon
- Zest 1 clementine
Method
1) Place the grated carrot, dates, oil, linseeds, water, Canderel Sugarly, flour, spices and orange extract into a food processor and blitz until well combined
2) Add the sultanas and stir through
3) Transfer the mixture into a greased round baking tin (18cm/7 inch)
4) Smooth the top and bake in a pre-heated oven at 180 degrees C/160 degrees C fan/ Gas Mark 4 for around 45 minutes
5) While the cake is baking, make the icing by placing all the ingredients into a blender and processing until completely smooth
6) Transfer the icing into a bowl and place in the fridge to set
7) Remove cake from the oven and allow to cool for five minutes before turning out onto a wire rack
8) Once the cake has cooled completely and the icing has set, spread the icing on the cake, decorate and serve