After searching and searching, we finally managed to recreate a worthy recipe. One of James' favourite sweet treats is Carrot Cake - he once famously told Amy that one of hers (which she'd slaved over) was nearly as good as Asda's Extra Special Carrot Cake - needless to say that went down like a lead balloon. Here, we've thankfully bested Asda's efforts and we've found a great set of alternatives to help you create a cake that's as tasty as the traditional, without the animal products. Here's what you'll need:
300g carrots (once peeled)
Zest of an orange (optional)
125ml vegetable oil
175g light brown sugar
2tsp Madagascan vanilla extract
300ml almond milk
375g plain flour
2tsp baking powder
1 ½ tsp bicarbonate of soda
2tsp cinnamon (or more if you love it like me!)
1tsp ginger (if you don’t have these but have mixed spice, you could use this instead)
½ tsp salt
Betty Crocker Cream Cheese style frosting (accidentally vegan!)
Walnuts to decorate
1. Peel and grate the carrots and measure to ensure there is 300g worth.
2. In another bowl, use an electric whisk to beat together the oil and vanilla. After a few minutes, stir in the almond milk.
3. Add in the dry ingredients: flour, baking powder, baking soda, salt and the spices. Mix until thoroughly combined.
4. At this point, you’ll want to add in your carrots and the orange zest. It will seem a little wet, but don’t worry!
5. Pour the batter into two prepared pans, if you want them to be the same size, measure out the batter using a scale.
6. Cook for 25 minutes on Gas Mark 4 or 180 degrees C or until a knife/skewer comes out clean.
7. When you take it out of the oven, keep it in the tin for 5-ten minutes so that it has a chance to cool and won’t stick to the tin.
8. Decorate with the Betty Crocker cream cheese style icing and with some walnuts, if you fancy!
9. Enjoy! Our improvements are from the recipe from https://veggiedesserts.com/vegan-carrot-cake/