Carrot and Apple Cake with Lemon Icing

Pippa Kendrick

Vegan Apple and Carrot Cake with Lemon Icing
Prep Time: 40M
Cooking Time: 60M
Serves: 12

This vegan carrot and apple cake with lemon icing is a must-try.

Grated apple and carrots, caramel syrup, brown sugar, and a delicate ripple of mixed spice make it deliciously aromatic and moist. The lemon icing is just the proverbial cherry on top.

Prep time: 40 minutes

Cooking time: 1 hour

Serves 8-12

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

150g dairy-free margarine

100ml golden syrup or agave syrup

200g soft light brown sugar or coconut sugar

250g carrots

1 eating apple

100g apple puree

250g gluten-free self-raising flour

3 tsp baking powder

½ tsp mixed spice

25g ground flaxseed

For the icing:

150g icing sugar

2-3 tbsp lemon juice

The grated zest of 1 lemon and orange

This vegan carrot and apple cake with lemon icing is a must-try.

Grated apple and carrots, caramel syrup, brown sugar, and a delicate ripple of mixed spice make it deliciously aromatic and moist. The lemon icing is just the proverbial cherry on top.

Prep time: 40 minutes

Cooking time: 1 hour

Serves 8-12

Preparation

You will need an 8-inch/20 cm cake tin with removable base for this recipe

Method

Preheat the oven to 180c and lightly grease and line the cake tin.

Place the margarine, syrup and brown sugar (or coconut sugar) into a saucepan and heat gently over a low heat, stirring every now and then, until the sugar has completely dissolved. Take off the heat and pour into a large mixing bowl and leave to cool for 10 minutes.

Trim the ends from the carrots and core the apple, finely grate both. Don’t worry about peeling either the apple or carrots, but feel free to peel both if you want to.

Spoon the apple puree into the syrup mixture and stir together, sift over the flour, baking powder and mixed spice and fold together.

Next, add the grated apple, carrot and ground flaxseed and fold together until completely combined and fragrant. Pour the cake mixture into the prepared tin and then bake in the oven for 1 hour – 1 hour 10 minutes or until risen and golden and firm to the touch.

Leave the cake to cool in its tin for 5 minutes and then transfer to a wire rack to cool completely. Place the icing sugar into a mixing bowl and add the lemon juice, bit by bit, until the desired consistency. Spread over the cake and scatter over the lemon and orange zest.

Like this recipe? Check out this flourless vegan carrot cake too. 

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