British Carrot Cake

Name: British Carrot Cake
Ingredients: 2½ cups carrots (grated); 1¼ cup raisins; 2¼ cups all-purpose flour; 2 tsp baking powder; ⅞ cup sugar; 1 tsp cinnamon (ground); 1 tsp ginger (ground); 1 tsp nutmeg; 1 cup vegan butter; 1 cup orange juice; 1 tsp orange zest (grated); ½ tsp vanilla extract; 1 pinch salt; ½ cup vegan butter; 1½ cups icing butter ((buttercream)); ½ tsp vanilla extract; Cashew or sunflower seeds (optional)

Ingredients

Dough ingredients

2½ cups

carrots grated
1¼ cup

raisins
2¼ cups

all-purpose flour
2 tsp

baking powder
⅞ cup

sugar
1 tsp

cinnamon ground
1 tsp

ginger ground
1 tsp

nutmeg
1 cup

vegan butter
1 cup

orange juice
1 tsp

orange zest grated
½ tsp

vanilla extract
1 pinch

salt

Icing ingredients

½ cup

vegan butter
1½ cups

icing butter (buttercream)
½ tsp

vanilla extract
Cashew or sunflower seeds optional

Instructions

Preheat the oven to 340°F 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 ground cashew nuts or sunflower seeds.