This vegan carrot cake is wonderfully moist and so quick and easy to make. If you don’t want to make the frosting, it tastes good without it – just sprinkle a little sugar over the top.
Ingredients
- 10 oz (300 g) silken tofu
- 6 oz/¾ cup (175 g) demerara or granulated sugar
- 6 fl oz/¾ cup (180 ml) sunflower oil, plus extra for brushing
- 8 oz/4 cups (225 g) grated carrot
- 1 grated orange zest
- 6 oz/1¾ cups (175 g) self-raising (self-rising)flour, sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
For the Frosting
- 6 oz/1½ cups (175 g) icing (confectioner’s) sugar
- 2–3 tbsp fresh orange juice
How to Make It
- Preheat the oven to 180°C, 350°F, gas mark 4. Lightly brush a 20 cm/8 in square baking tin (pan) with oil and line with baking parchment.
- Beat the tofu for 2–3 minutes in a food mixer or processor. Alternatively, use a hand-held electric whisk. Beat in the sugar, oil, grated carrot and orange zest.
- Gently fold in the flour, baking powder and spices until everything is well combined.
- Spoon the mixture into the prepared baking tin, pushing it into the corners, and level the top with the back of a spoon. Bake for 40–45 minutes until risen and firm. Insert a metal skewer into the centre – if it comes out clean, the cake is cooked. Leave in the tin to cool.
- For the frosting, sift the icing sugar into a bowl and stir in enough orange juice to make an icing that will coat the back of a spoon.
- Pour the frosting over the cold cake and when it’s set, cut into 16 squares. The cake will keep well for up to 5 days, stored in an airtight container in the fridge.