Classic Carrot Cake - Vegan Recipe Club

Ingredients

• Dry ingredients
• 400g (3 cups plus 2 tbsp) self-raising flour (use GF if required)
• 2 tsp baking powder
• 300g/1½ cups soft brown sugar (we used light Muscovado)
• ½ tsp salt
• 1½ tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• 125g/1¼ cups pecans, roughly chopped (optional), plus a few more for decoration
• Wet ingredients
• 2 flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and set aside)
• 400ml/1⅔ cup soya milk
• 1 tbsp cider vinegar
• 160ml/⅔ cup flavourless oil (eg rapeseed)
• 250g/2 cups grated carrot (roughly 4 medium-sized carrots)
• Icing
• 110g/1½ cups vegan butter
• 225g/8oz vegan cream cheese
• 2 tsp lemon juice
• 600g/6 cups icing sugar, sieved
• 2 tsp vanilla extract or paste