Sticky Toffee Carrot Cake

Name: Sticky Toffee Carrot Cake
Cook time: 28 min
Yield: 9 servings
Ingredients: 2 tbsp maple/coconut/brown sugar; 3 tbsp maple syrup; 2 tbsp coconut cream; 1 tbsp runny nut butter; pinch salt; 120 ml plantmilk; 1 tsp lemon juice; 95 g coconut sugar; 50 g light brown sugar; 60 ml vegetable oil; 1.5 tsp vanilla extract; 200 g plain flour; 1 egg (sub for 65g applesauce or flaxegg); 0.75 tsp baking powder; 0.5 tsp baking soda; pinch salt; 1 tsp cinnamon; 0.125 rounded tsp nutmeg; 90 g grated carrot; handful chopped walnuts; 150 ml vegan whipped cream; 175 g vegan cream cheese; 60 g icing sugar (to taste); 1 tsp vanilla extract

a twist on a autumn classic, if you will. you can enjoy this fluffy carrot spongecake as normal, but the sauce adds a perfect saltiness imo

Yield9 servings

Cook time28 minutes

Ingredients

Sticky Maple Sauce

Frosting

Directions

1
Line a 8” square tin and preheat oven to 160fan.
2
Finely grate the carrots, dap with paper towel to remove some of the moisture, and set aside.
3
Combine the milk and lemon juice in a large bowl. Leave a few mins to curdle.
4
Then whisk in the oil, vanilla, sugars, egg, and finely chopped walnuts.
5
In a separate bowl mix flour, baking soda, baking powder, salt, spices, then add in the grated carrot.
6
Add the dry mixture to the wet and fold until just combined.
7
Add to the tin and bake for 27-28mins.
8
Make the frosting by whipping the cream to stiff peaks and then folding in the other ingredients.
9
For the sauce, heat all ingredients for a few mins until all melted, set aside.
10
Once cooled, frost and top with more walnuts and serve with the warm sauce!!

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