Carrot and Walnut Cake With Orange Glaze
[Vegan]

Melt the dairy free spread – set aside to cool.

Grate the carrots and set aside

Add the dry ingredients (sugars, flour (sifted), baking powder, cinnamon) to a mixing bowl and stir with a fork to combine.

Add the melted butter, almond milk and vanilla extract to the dry ingredients, stir well to combine.

Stir in the grated carrot and chopped walnuts (retaining a few handfuls of nuts for decoration).

Decant into a lined baking tray ensuring the top of the cake is level.

Bake at 360ºF for 40-45 minutes or until a cake tester comes out clean.

Allow to cool completely before icing.

Zest the orange and squeeze the juice – set aside.

Pour the icing sugar into a large bowl and add the freshly squeezed orange juice slowly, stirring as you go until you achieve the desired consistency. If you don’t quite have enough juice from your oranges add a little water too.

Drizzle over the carrot cake adding chopped nuts and orange zest to garnish.

Allow to set fully before cutting.

Store in an airtight container.