Ingredients
• 230ml vegetable oil, plus extra for the tin
• 100g natural yogurt (soya or other dairy free fine)
• 4 large eggs /or egg alternative (pre packed egg replacement powder (follow instructions)
◦ or chai seeds, 1tbsp ground chai seeds per egg mixed with 3 tbsp warm water per egg, and left for 5 mins (will form jelly like texture)
• 1½ tsp vanilla extract
• ½ orange, zested
• 265g self-raising flour
• 335g light muscovado sugar
• 2½ tsp ground cinnamon
• ¼ fresh nutmeg, finely grated
• 265g carrots (about 3), grated (orange carrots look beautiful! but heritage purples would be interesting!
• 100g sultanas or raisins
• 100g walnuts or pecans, roughly chopped (optional)
For the icing – option 1
• 100g slightly salted butter, softened
• 300g icing sugar
• 100g soft cheese (dairy or vegan substitute eg cashew nut cream.
For the icing – option 2 – orange buttercream icing
• 100g slightly salted vegan block butter, softened
• 300g icing sugar
• orange zest from ½ orange
• 2 tbsp orange juice from orange.
Option 3 - vegan cream cheese icing substitute
4 sachets (200g) creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50g icing sugar
60ml oat milk
Method: Icing 3 PRE CAKE: If this options then start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.

Method
• STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• STEP 2
Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• STEP 3
Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• STEP 4
To make the icing(option 1), beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts (if using) Will keep in the fridge for up to five days. Best eaten at room temperature.
Option 2 - beat good quality vegan margarine and sieved icing sugar together, add orange zest and gradually add the juice. May need more icing sugar depending on your margarine.
We loved it! hope you do too!