The carrots in this spicy mixture help to give the cake a light texture
(51 votes)
Cook: 1 Hour 45 Mins
Serves: 16
Price: 16p per serving
Nutritional Information
Each 77g serving contains
Energy
1137kj
272kcal
1137kj
272kcal
14%
Fat
12.3g
12.3g
Med
18%
18%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
23.9g
23.9g
High
27%
27%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1477kj/353kcal
Typical energy values per 100g:
1477kj/353kcal
Ingredients
150ml vegetable oil, plus extra for greasing
1tsp vanilla extract
2tbsp apple sauce
1tsp apple cider vinegar
100ml almond milk (or other non-dairy milk)
150ml light brown sugar
250g self-raising flour
1tsp bicarbonate of soda
2tsp baking powder
1tsp ground cinnamon
30g desiccated coconut
50g sultanas
50g walnuts, chopped, plus extra (whole), to decorate
200g carrots, coarsely grated
75g vegan soya spread
175g icing sugar, sifted
Zest of 1 orange
Method
1
Preheat the oven to 160C/140C Fan/Gas 3. Use a little oil to grease a 22cm springform tin or deep, loose-based cake tin and line the base with baking paper.
2
In a bowl, stir together the oil, vanilla extract, apple sauce, cider vinegar, milk and brown sugar.
3
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and cinnamon. Stir in the coconut, sultanas, chopped walnuts and carrots, and mix well.
4
Stir in the oil mixture until well combined. Pour into the prepared cake tin and bake in the centre of the oven for 1 hr 15 mins to 1 hr 30 mins until a skewer inserted into the centre comes out clean.
5
Allow the cake to cool fully in the tin before turning out and peeling off the baking paper.
6
To make the orange icing, beat the soya spread until soft and mix in the icing sugar. Stir in most of the orange zest. Spread the icing thickly across the top of the cake, then decorate with the whole walnuts and sprinkle with the remaining orange zest.