Carrot Cake with Watercress and Cream Cheese Frosting | The Vegan Society

Ingredients

• 3 tsp baking soda
• 3 tbsp white vinegar
• 80ml rapeseed oil plus a little extra to grease cake tins
• 60ml golden syrup
• 235g apple sauce (preferably unsweetened)
• 200ml non-dairy milk (we used soy milk)
• 100g dark brown soft sugar
• 50g caster sugar
• 160g grated carrot
• Pinch of salt
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 1.5 tsp ground cinnamon
• 170g ground almonds
• 150g gluten free flour (we used Dove’s)
• 30g chopped walnuts
• 30g raisins
• 100g vegan butter (we used Naturli, a hard block which is better for this than a spreadable tub)
• 1 tub vegan cream cheese
• 500g icing sugar, sieved
• 30g watercress, finely chopped