By Elisa Booker
April 1, 2020
Brazilian carrot cake from one of my favourite vegan cafes - http://essentialvegan.uk/
It reminds me of jaffa cakes and is perhaps the best cake I have ever eaten!
Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)
1Heat oven to 180 degrees C
2Combine dry ingredients in a big mixing bowl
3Blend wet ingredients in blender for 4-5 mins until completely smooth
4Add wet ingredients to dry ingredients and gently mix until combined
5Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter
6Pour mix into pre-greased or lined baking tin and cook for 30 minutes.
7Allow cake to fully cool before removing from tin
8Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.
9Leave glaze to cool and thicken, then pour over cake once desired consistency is reached