CARROT CAKE

For Dom,

Happy Birthday

CARROT CAKE
with cashew and macadamia nut icing

400g (3 ¼ cups) plain flour

300g (1 ½ cups) soft brown sugar

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

160ml (2/3 cup) sunflower oil or other flavourless oil

160ml (2/3 cup) soya milk or other non-dairy milk

200ml (3/4 cup + 1 tablespoon) orange & carrot juice

2 teaspoons vanilla extract

400g (heaped 4 cups) grated carrots

Icing:

160g (heaped 1 cup) cashews, soaked overnight

100g (1 cup) macadamia nuts, soaked overnight

120ml (1/2 cup) maple syrup

60ml (1/4 cup) coconut oil

2 tablespoons soya milk or other non-dairy milk

1 tablespoon + 2 teaspoons lemon juice

1 teaspoon vanilla extract

1/2 teaspoon salt

Start by making the icing. Blitz macadamia nuts and cashews in a blender until roughly ground, then add the maple syrup, coconut oil, milk, lemon juice and vanilla extract and keep going until you get a smooth and fluffy mixture. Place in the fridge whilst you make the cake.

Preheat the oven to 180°C (360°F) and lightly grease two 22cm/9" cake tins. In a large bowl combine flour, sugar, baking powder, cinnamon and nutmeg. In a separate bowl, mix together oil, milk, juice and vanilla extract. Pour into the bowl with the dry ingredients and mix until just combined, then fold in the grated carrots. Pour the mixture into the prepared tins and bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave on a rack to cool completely.
Once cool, spread half the icing evenly onto one layer, then sandwich the second layer on top. Cover the top layer with the remaining icing and decorate with sprinkles and sugar carrots and things.