Whisk together the dry ingredients in one bowl. Whisk together wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Pour into two 9” round cake tins, greased and lined. Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean. Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
Here is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!
Prep time 15 mins. Cooking time 35-45 mins.
Cake ingredients
150ml oil (sunflower or other neutral oil)
15tbsp unbeaten aquafaba (chickpea water)
225g light muscovado sugar
200g grated carrots
300g plain flour
4tsp baking powder
1tsp allspice
2tsp cinnamon
50g sultanas
50g walnuts
Frosting ingredients
Two tubs of Toffuti cream cheese
Juice of 1 lemon
1tsp vanilla bean paste
Pinch of Himalayan pink salt
A handful of walnut pieces to decorate
Method
Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
Mix together the frosting ingredients with an electric whisk.
Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.
A question to all who have cut out eggs or dairy from their diet: Have you ever seen such an amazing selections of cakes, asked if there were any vegan options, then been bowled over with the answer “all of them”?!
If you think it’s too good to be true, get yourself over to Sheffield and tuck into Steel City Cakes. (A bit far away from the three valleys, but good for a day trip.) We enjoyed the Oreo and the white chocolate and rose choices (shown), both were incredibly light and moist. There were gluten-free options, doughnuts and tarts which we’ll try next time, not to mention the milkshakes.
Please note, we have not been asked or paid to promote this business — it is just the opinion of the author.
Supporting and inspiring a lifestyle free of animal-derived products