Vegan Carrot Cake with Maple Buttercream
Plant based without missing out, this Vegan Carrot Cake with Maple Buttercream makes a great alternative to the regular variety. No unusual or hard to find ingredients means you likely already have the ingredients you need! Or at the very least, you won't need to hunt too hard! This fills an 8" tin - serving about 6-9 people depending on how hungry you are!
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Servings: 6
Ingredients
- 125 g Light Brown Sugar
- 55 g Granulated Sugar
- 120 ml Vegan Milk
- 75 g Apple Sauce
- 120 ml Vegetable Oil
- 200 g Plain Flour
- 2 tsp Ground Cinnamon
- 1 tsp Ground Mixed Spice
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 150 g Grated Carrots
For the Buttercream
- 100 g Vegan Butter
- 2 tbsp Maple Syrup
- 300 g Icing Sugar
Instructions
- Pre-heat the oven to 200C/180C Fan/Gas 6. Line an 8inch square pan.
- In a large bowl, or the bowl of a stand mixer, combine both sugars, milk, apple sauce and vegetable oil Mix together on a medium speed until all combined.
- Add in the flour, spices, baking powder and baking soda and mix again until everything is incorporated. Fold in the grated carrots so that everything has come together.
- Pour the batter into the baking pan and bake for 35-40 minutes, until a skewer comes out clean. Leave to cool on a wire rack.
- Once cool, make the buttercream: Use a high speed mixer to beat the butter and maple syrup together. Then, add half the icing sugar before gradually incorporating the rest until you reach the desired consistency (thick but spreadable).
- Spread this over the cake, dust with icing sugar, a little extra syrup, and serve!