Carrot Cake with Lemony Icing

Name: Carrot Cake with Lemony Icing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes: 1 x 22 cm (8½ inch) cake
Ingredients: 100 g (3½ oz) tin chopped pineapple; 60 g (2¼ oz/¾ cup) sultanas (golden raisins); 150 g (5½ oz) coarsely grated carrots; 2 flax eggs; 275 g (9¾ oz) light muscovado or soft light brown sugar; ½ teaspoon bicarbonate of soda (baking soda); 1 teaspoon baking powder; 3 teaspoons mixed spice; 60 g (2¼ oz) non-dairy butter, softened; 200 g (7 oz) icing (confectioners’) sugar, sifted; lemon juice, to taste; 300 g (10½ oz/2 cups) self-raising flour; 1 splash non-dairy milk, if needed; 300 ml (10½ fl oz) vegetable oil, plus extra for oiling; ½ teaspoon vanilla extract; grated zest of ½ lemon

Preparation info

Makes:
1 x 22 cm
cake

Difficulty
Easy
Ready in
1 hr

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Dark and rich with lots of juicy fruit, this is carrot cake heaven. The crumb is deliciously moist so icing isn’t strictly necessary, but a swirl of lemony icing on top is a bonus.

Ingredients

300 ml (10½ fl oz) vegetable oil, plus extra for oiling
300 g (10½

Dessert
Vegan

Method

Heat the oven to 170°C (325°F/Gas 3). Oil a 22 cm (8½ inch) cake tin and line the base with bakin