Carrot Cake

Here’s how to make it…

For the cake mixture:

• 300g self-raising flour
• 200g light brown sugar
• 50g finely grated carrot
• 50g sultanas
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 300ml unsweetened soya milk
• 300ml sunflower oil
• 2 tbsp vanilla extract

For the frosting:

• 300g icing sugar
• 300g dairy free cream cheese
• 25g pistachios
• 1 tbsp vanilla extract

Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
• Add all of the dry cake mixture ingredients to a bowl
• Add all of the wet cake mixture ingredients to a measuring jug
• Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
• Using a ladle, evenly divide the batter between the two greased cake tins
• Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
• Once baked, remove from the oven and set to one side
• While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the pistachios, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
• Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cakes first to create an even surface
• Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
• Remove the shells from the pistachios. Add the nuts to a food processor and process until a coarse crumb is formed
• Decorate with the pistachio crumb for a final flourish

This recipe serves 8.