It’s been forever since I shared a recipe on here! I whipped up this carrot cake traybake the other week, and it was SO good I wanted to share it with you. I didn’t follow a recipe, just based it off carrot cakes I’ve made in the past, but veganised! It was moist and so full of flavour. It didn’t last very long though…. I think it may be time to make another batch!
150 g vegan butter
2 tbsp Sunflower Oil
150 g soft brown sugar
250 g Carrots Grated
350 g Self Raising Flour
1 tbsp Chia seeds
Orange (Juice & Zest)
300 ml Dairy free milk
100g vegan cream cheese
200g icing sugar
Preheat your oven to 180C. Grease and line a square cake tin.
Beat together the butter, vegetable oil and orange zest. Add in the sugar, and beat till fluffy.
Fold in the flour, grated carrots, and chia seeds and start to bring together.
Continue to mix while slowly pouring in the milk. Fold gently until all the flour has been mixed in, it will be soft, but not too runny.
Pour into the cake tin, bake for around 35-40 minutes until a skewer comes out clean.
Leave to cool, then make the cream cheese frosting by beating the cream cheese, icing sugar and orange juice together.
Try not to eat all at once…..!