I love cinnamon in anything, one of my all time favourite cakes is a carrot cake! This one is super moist, mostly due to the large proportion of carrot and the added fruit.
I’ve never tried creating a vegan version of a cream cheese frosting which is normally associated with carrot cake, instead I usually make a zingy lemon buttercream which works just as well!
The icing calls for vegan butter, I used a ‘vitalite’ baking block, but a stork baking block or some other vegan spread would work too! Just be aware that a spread (margarine) will make your icing more runny than a baking block/vegan butter would.
Also, feel free to add in some chopped walnuts or pecan nuts to the batter (at the same time as the sultanas) if you wish!
A great cake, proved very popular with vegans and non-vegan alike. I took a risk with this one as I always test cake recipes before I sell to the public but I was short of time so, decided to go for it! The risk was worth it, it sold out very quickly. I made it for an apple themed event, replacing the pineapple with apple, added a few chopped walnuts and used caramelised apple as a filling along with the buttercream.
It’s a great cake, thank you for the recipe!
Aww how lovely! Glad it went down well 🙂 The caramelised apple filling sounds lovely.