Classic vegan carrot cake – a delicious eggless and dairy free version of carrot layer cake which is filled and topped with creamy vegan cream cheese frosting. It is so good you won’t be able to tell the difference! This is the perfect cake for Easter or any celebration.
Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8inch round, (ideally 5cm/2in deep) cake tins and line the base and sides with baking parchment.
Whisk together the light brown soft sugar, caster sugar, oil, milk, lemon juice, vanilla and lemon or orange zest in a large bowl.
Add the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Divide the batter evenly between the prepared tins, spread it level and bake for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then very carefully turn them out onto a wire rack and leave to cool completely.
To make the cream cheese frosting, place the softened, room temperature butter in a large bowl. Drain any excess liquid from the room temperature cream cheese and pat it dry with paper towels; add it to the bowl with the butter.
Whisk the butter and cream cheese together with an electric mixer until well combined. Add the sifted icing sugar and xanthan gum and whisk well until smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.
Place one of the cooled cake layers on a cake stand or serving platter and spread over some of the frosting. Place the other layer on top and ice it as you like - the recipe makes enough frosting to cover the sides if you wish.
Decorate with chopped pecans, walnuts or pecans as you like.