Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: ½ tsp ground mixed spice (apple pie spice); ½ tsp ground mixed spice (apple pie spice); 1½ tsp ground cinnamon; 1 tsp baking powder; 260 g/9¼ oz carrots, coarsely grated; 100 g/3½ oz (¾ cup) walnuts, roughly chopped; finely grated zest of 1 orange, plus extra for decoration; 225 g/8 oz (scant 2¼ cups) light brown sugar; 100 g/3½ oz (7 tbsp) vegetable shortening; 60 g/2 oz (heaped ½ cup) raisins (optional); 150 ml/5 fl oz (scant ⅔ cup) coconut oil, melted, plus extra for greasing; 180 ml/6 fl oz (¾ cup) unsweetened soy yoghurt; 150 g/5½ oz (2.3 cup) Vegan cream cheese; 120 g/4¼ oz (1 cup) icing (confectioner’s) sugar, sifted; 225 g/8 oz (1¾ cups) self-raising (self-rising) flour

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Ingredients

225 g/8 oz (1¾ cups) self-raising (self-rising) flour
1

Europe
United Kingdom
Cake
Vegan
England
Mediterranean

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line two 20cm/8in round cake tins.
Sift the flour into a large bowl and stir in the baking powder, spices, sugar, orange zest, walnuts and carrot.
Whisk the yoghurt an