Carrot cake

Ingredients

serves 10

• 310g self-raising flour
• 200g caster sugar
• 1 tsp baking powder
• ¾ tsp bicarbonate of soda
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 140ml vegetable oil
• 200ml applesauce
• 180ml soya milk
• 1 tbsp vanilla extract
• Zest of 1 orange
• 380g carrots, grated (about 3 large carrots)
• 100g chopped walnuts, optional

Directions

1. Preheat the oven to 180°C and prepare 2 round 20cm cake pans.
2. In a large bowl, add all the dry ingredients and mix well. 
3. In a measuring jug, combine the oil, milk, applesauce, vanilla and orange zest. Add to the dry ingredients and mix until just combined.
4. Fold in the grated carrots and walnuts. Do not overmix.
5. Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a skewer inserted in the centre comes out clean. Cool for about 20 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
6. Once cooled completely, decorate with vanilla frosting and top with candied orange peel.