Recipe By Jaxters
Ref: 865
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
420 g
Plain flour
300 g
Golden caster sugar
300 g
Carrot grated
250 g
Coconut oil melted
210 ml
Oat or almond milk
80 g
Pecan or walnuts chopped
2 tsp
Bicarbonate of soda
1 1/2 tsp
Baking powder
1 tsp
Vanilla paste or extract
1 tsp
Ground ginger
1 tsp
Ground cinnamon
1/2 tsp
Ground nutmeg
1 Orange zest only
1/4 tsp
Salt
Icing
250 g
Creamed coconut
75 ml
Oat or almond milk
50 g
Icing sugar
40 g
Cashew butter
2 tbsp
Orange juice
1 tbsp
Lemon juice
sprinkle
Pecan or walnuts chopped
Method
Step 1
Pecan or walnuts chopped
Step 2
Pre-heat oven to 160°C fan.
Step 3
The cake, take 2 X 20cm round loose bottom springform cake tins, cover bottom with oiled greaseproof paper.
Step 4
Place oil & sugar food mixer or use a electric hand mixer in a bowl, beat well, then add vanilla & oat/almond milk & beat, in a separate bowl mix all the dry ingredients together then fold into the wet ingredients with the grated carrot & chopped nuts, mix well.
Step 5
Pour batter equal into both tins then bake for about 25 to 30 minutes or until skewer comes out clean, allow to go cold.
Step 6
When cold place 1/3rd of the icing & spread out with a palette knife on top of one half, then place the other half on top & cover the whole cake with icing, sprinkle over some chopped nuts.
Suggestion & Tips
Classic cake, you could add a few raisins or stem grinder if you liked.