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Zesty carrot cake (ve)
Our carrot cake recipe is a hit with parents and children alike. With fresh oranges and sweet, spicy cinnamon, this plant-powered cake is packed full of flavour. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 5 minutes
- Cooking Time: 40 minutes
Ingredients
For the cake
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125 mlplant-based milk
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72 goil
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125 ggolden caster sugar
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25 gorange juice
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17 gorange zest
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200 gwholemeal spelt flour
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4 gbaking powder
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2 gbicarbonate of soda
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2.3 gground cinnamon
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50 gsultanas
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125 gcarrots grated
For the icing
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75 gicing sugar
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30 glemon, orange or lime juice add more water to create a glaze
Instructions
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Preheat the oven to 180°C.
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Grease and line a square cake tin 20cm x 20cm.
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Measure the plant-based milk, oil, sugar, orange juice and zest into a medium mixing bowl and gently whisk together.
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In another bowl weigh out the flour, baking powder, bicarbonate of soda and cinnamon. Mix the dry ingredients together until they are well combined and there are no lumps.
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Add the dry ingredients to the wet and gently combine. Then add the grated carrot and sultanas.
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Pour into the prepared tin and bake for 30 minutes or until a skewer comes out clean.
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Allow to cool fully before slicing and serving.
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If serving with the drizzle, mix the icing sugar and water or juice together until smooth and drizzle over the cooled cake. Slice and serve.
Notes
Key facts per serving:
Fibre: 1.6g
Protein: 1.7g
Saturated fat: 0.6g
Other nutrition facts: contains calcium, iron & zinc
Allergens: gluten & sulphites
CO2 emissions: 0.09kg, low carbon (B rated)
