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: ½ teaspoon bicarbonate of soda (baking soda); 200 g (7 oz) icing (confectioners’) sugar, sifted; 300 g (10½ oz/2 cups) self-raising flour; 300 ml (10½ fl oz) vegetable oil, plus extra for oiling; 1 splash non-dairy milk, if needed; 275 g (9¾ oz) light muscovado or soft light brown sugar; 60 g (2¼ oz) non-dairy butter, softened; grated zest of ½ lemon; ½ teaspoon vanilla extract; 3 teaspoons mixed spice; 100 g (3½ oz) tin chopped pineapple; lemon juice, to taste; 1 teaspoon baking powder; 2 flax eggs; 150 g (5½ oz) coarsely grated carrots; 60 g (2¼ oz/¾ cup) sultanas (golden raisins)

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.