Check out my other cake recipes for more inspiration!
Mocha Layer Cake
Lemon and Coconut Layer Cake
German Chocolate Cake
Recipe
Prep: 15-20 minutesCook: 35-40 minutes
Serves: 8-10
Makes x2 8 inch cake layers
Ingredients
270g Grated carrots400g Self-raising flour
240g Light brown sugar
400ml Soya milk + 1 tbsp Apple Cider Vinegar
160ml Vegetable oil
2tsp Baking soda
1 Orange - juice + zest
135g Walnuts chopped optional
13g Sultanas optional
2tsp Cinnamon
½ tsp Nutmeg
Pinch of salt
Icing
x2 container Violife Cream Cheese
150g Vegan butter
300g-500g Icing sugar
Chopped walnuts to top optional
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Method
✿Preheat your oven to 180℃ and grease and line x2 8 inch cake tins with baking paper.✿Have your carrots grated and walnuts (if using) chopped and ready.
✿In a bowl, mix together the soya milk and ACV and leave to curdle to create a 'buttermilk'.
✿In a large mixing bowl, mix together the flour, sugar, spices and baking soda. Add the carrots and orange zest and mix.
✿Create a well/hole in the middle of the dry ingredients and add the 'buttermilk', oil and orange juice and stir to combine.
✿Gently fold in the walnuts and sultanas and then pour the batter evenly into the cake tins. Bake for about 35-40 minutes or until a knife inserted comes out clean.
✿Meanwhile make the icing.
✿In a large bowl using an electric whisk, beat the butter until smooth and creamy. Add the cream cheese and continue to beat until mixed together.
✿Gradually add the icing sugar and keep adding till you reach desired sweetness.You should have a thick spreadable mixture.
✿Once the cakes have cooled completely, spread or pipe the cream cheese on one layer then top with the second layer and spread more on top. I topped mine with walnuts for added crunch. Keep refrigerated until ready to serve. Enjoy!
Christina
xx
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