About this recipe:The best carrot cake you will ever eat! Egg free and with a beautiful icing. You should definitely eat that cake in on a rainy day, looking out the window. It'll make you feel better inside and out!
Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time). Fold in the grated carrots and chopped walnuts. Spread the mixture into the prepared tin.
Bake for 50 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
Leave it to cool for at least 30 minutes before removing from the tin.
Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
If you wish to ice the cake, make a lemon icing by mixing 150g of icing sugar with 3 tablespoons of freshly squeezed lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.
Lovely recipe! In response to Carlylouise84- you can use extra virgin coconut oil. Holland and barretts often do a good deal. It works lovely in many recipes as a substitute for butter and gives a lovely creamy coconut flavour. I also recommend it as a base for making popcorn, and also as a body moisturizer and hair conditioner! - 09 Jul 2015