Ingredients
cake
- 2 tbsp milled flaxseed
- 120ml sunflower oil
- 1 tbsp apple cider vinegar
- 2 tbsp milk
- 2 tsp vanilla bean paste
- 2 large carrots, grated (200g net)
- 200g caster sugar
- ½ tsp fine sea salt
- 250g plain flour
- 1¾ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- 50g pine nuts or walnuts, chopped
frosting
- 300g cream cheese
- 2 limes, zested, and juiced to get 2½ tbsp juice
- 90g icing sugar
Directions
1. Heat the oven to 200C (180C fan)/390F/gas 6 and line a 23cm springform cake tin with greaseproof paper. 2. In a large bowl, stir the flaxseeds into four tablespoons (60ml) of warm water, and set aside for five minutes. Add the oil, vinegar, oat milk, vanilla paste, carrots, sugar and salt, mix really well to combine, then put to one side. 3. In another large bowl, whisk the flour, baking powder, bicarb, spices and nuts. Add the wet ingredients to the dry, and mix really well – don’t be alarmed by how dry or stiff the batter is. 4. Spoon the mixture evenly into the baking tin, then shuffle the tin about to even everything out. Bake for 35 minutes, or until a skewer comes out clean, then leave the cake to cool before removing from the tin. 5. Just before serving, and when the cake is completely cool, make the frosting. Put the cream cheese, lime juice, half the zest and the icing sugar in a bowl and mix with a fork until nice and whippy. Spread this all over the top of the cake, then sprinkle over the remaining lime zest, slice and serve.