Eggless Carrot Cake

Prep Time: 10 mins Cooking Time: 45 mins Serves: 10.

Ingredients:

400 grams Grated Carrots

300 grams Self-Rising Flour

180ml Buttermilk

240ml Sunflower oil or Vegetable Oil

150 grams Demerara Sugar

150 grams Walnuts Coarsely Chopped or (Pecans)

1 tsp Bicarbonate of Soda

2 tsp Ground Cinnamon

1 tsp Apple Cider Vinegar

2 tsp Vanilla Extract

Cream Cheese Glaze:

125 grams of Light Soft Cheese

3 tbsp Icing Sugar

1 tbsp Milk

Method:

1. Heat the fan oven no 180, gas mark 5, or 200°C. Grease and lightly flour the bottom and sides of a bundt pan or a 9-inch springform pan and set aside.

2. Add the buttermilk, oil, sugar, vinegar, and vanilla extract to a large bowl and beat with an electric mixer at low speed until blended, about 2 minutes.

3. Sift in the flour, bicarbonate of soda and cinnamon; beat slowly until just incorporated.

4. Stir in the carrots and nuts, then mix to combine and pour the batter into the pan; bake the cake for 40-50 minutes or test with a knife or skewer inserted in the centre to come out clean.

5. Let the cake rest in the tin for 8-10 minutes, then remove it from the pan and cool it on the rack.

Glaze:

• Mix cream cheese, icing sugar, and milk until smooth in a small bowl. Pour the glaze over the cooled cake and sprinkle with coarsely crushed walnuts.

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