A super duper interpretation of a carrot cake. It’s eggless and it tastes great!
Carrot cakes often have walnuts but personally, I’m not a fan so have replaced this with pistachios which didn’t work out too bad.
Now the icing, I happen to love the Betty Crocker products and was introduced to it with her chocolate fudge icing, which is also divine. I’m not sure if this was originally intended for carrot cake but I found it works well and tastes deliciously naughty. It is a little shortcut yes, but with two young kids, we all need a little bit of cheat!
- 140g dairy free margarine (I use Nuttelex)
- 170g caster sugar
- 225g all purpose flour
- 1 cup soya yogurt (use plain yogurt if you are not vegan)
- ½ tsp soda bicarbonate
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- 1 cup grated carrots
- ¼ cup raisins
- ¼ cup chopped pistachio
- Zest of 1 orange
- Betty Crocker Rich & Creamy Vanilla Frosting
- Make two 9" cakes, each with the above quantities and using the below recipe
- Preheat oven to 180 degrees celsius
- Mix the vegan margarine and sugar until you have a fluffy, buttery mix
- Stir in the yogurt, grated carrots, pistachios, raisins and orange zest
- Now, sift into the mixture all the remaining, floury ingredients and mix well to form a sticky cake batter
- Bake for 25 minutes and check to see if the cake is cooked. Do this by placing a knife in the middle of your cake mould and seeing if any batter is stuck to the knife when removed. If so, bake for 5-10 minutes longer
- Remove from the oven and leave to cool in the moulds
- Remove the cakes from the moulds by placing a plate on top and flipping upside down. The bottom of the cake will now be the top.
- On both cakes, spread a generous layer of the Betty Crocker frosting and stack one on top of the other to create a double layered cake
- If you are feeling arty, decorate with chopped pistachio, marzipan carrots or get your kids to decorate with orange writing icing.