This easy vegan carrot cake requires very small effort to make, yet is effective enough to make a centrepiece on your Easter table! Delicious combination of soft, fluffy and moist sponge topped with light and sweet vanilla cream cheese frosting.
Preheat the oven to 170 C (fan). Grease and line the springform cake tin (mine was 20 cm). In a large bowl, mix together the flour, baking soda, baking powder and spices. In a separate large bowl, mix together grated carrots, olive oil or vegetable oil, apple sauce and brown sugar.
Add the flour mixture to the carrot mix, and stir all together until just combined. Do not over-stir. Pour the mixture into prepared baking tin and bake in the oven for 50- 60 minutes, until golden brown or until skewer inserted n the middle comes out clean. Cool down for 10 minutes, then remove from the baking tin and allow to cool completely on a wire rack.
Meanwhile, prepare the cream cheese frosting. Beat all the ingredients together until light and fluffy. If the frosting feels too runny, add more icing sugar. Spread the frosting on top of the cake. Enjoy!
To make an apple sauce, simply peel and core 3 medium apples. Cut into cubes and place in a medium saucepan. Cover with 250 ml (1 cup) of water. Add ½ teaspoon cinnamon, 2 cloves and ½ teaspoon mixed spice. Cover with lid and simmer for about 20 minutes, or until the apples are soft. Blend the apples into a soft puree with hand blender or mash them with potato masher.