Name: British Carrot Cake
Ingredients: 230 g carrots; 170 g raisins; 280 g all-purpose flour; 2 tsp. baking powder; 170 g sugar; 1 tsp. cinnamon (ground); 1 tsp. ginger (ground); 1 tsp. nutmeg; 200 g vegan butter; 200 ml orange juice; 1 tsp. orange zest (grated); 0.5 tsp. vanilla extract; 1 pinch salt; 120 g vegan butter; 170 g icing butter; 0,5 tsp. vanilla extract; Cashew or sunflower seeds (optional)

Ingredients

Dough ingredients

230 g

carrots
170 g

raisins
280 g

all-purpose flour
2 tsp.

baking powder
170 g

sugar
1 tsp.

cinnamon ground
1 tsp.

ginger ground
1 tsp.

nutmeg
200 g

vegan butter
200 ml

orange juice
1 tsp.

orange zest grated
0.5 tsp.

vanilla extract
1 pinch

salt

Icing ingredients

120 g

vegan butter
170 g

icing butter
0,5 tsp.

vanilla extract
Cashew or sunflower seeds optional

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 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.

British Carrot Cake

Ingredients

Dough ingredients

Icing ingredients

Instructions

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