Vegan Carrot Cake Tray Bake

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JustIngredients Allspice Ground

Sweet, moist cake with a walnut crunch and a hint of orange topped with a moreish cream frosting!



270g Carrots peeled, trimmed and grated
1 tablespoon Orange extract (or zest of 1 orange)
135g Walnuts finely chopped
375g Self raising flour
2 teaspoon Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Ground nutmeg
1/2 teaspoon Allspice
160ml Vegetable oil
400ml Almond milk


100g Vegan butter
50g Vegan cream cheese
400g Icing sugar
3 tablespoons Almond milk
1 teaspoon Orange extract
Walnuts optional



Preheat the oven to 180C, grease a large tray bake tin or line with baking paper.

Pop the grated carrot into a mixing bowl with the orange extract/zest and chopped walnuts. Tip in the flour, sugar, baking powder, cinnamon, nutmeg and allspice and mix.

Pour in the oil and mix well. Gradually stir in the milk until the batter is smooth (you may not need all the milk).

Pour the mixture into the prepared tray and bake for 25 - 30 minutes or until golden brown and cooked through.


Place the butter and cream cheese in a bowl, sieve the icing sugar into the bowl and cream together. Tip in the orange extract and a little milk at a time until the frosting is soft and fluffy. (You may not need all the milk).

Once the cake is cool, spread the frosting on top and serve with walnuts on top.

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