• 180gPlain flour
• 150gLight brown sugar
• 1tspSalt
• 175gCarrots sliced
• 180mlFresh orange juice
• 60mlSunflower oil
• 1tbspBaking powder
• 30gCocoa powder
• 140gLight brown sugar
• 4tbspPlant milk
• 55gVegan spread/margarine

Instructions

1. 1

   Heat oven to 180 degrees C

2. 2

   Combine dry ingredients in a big mixing bowl

3. 3

   Blend wet ingredients in blender for 4-5 mins until completely smooth

4. 4

   Add wet ingredients to dry ingredients and gently mix until combined

5. 5

   Add baking powder and lightly fold in - be careful not to over-mix as you will lose the bubbles and lightness of batter

6. 6

   Pour mix into pre-greased or lined baking tin and cook for 30 minutes.

7. 7

   Allow cake to fully cool before removing from tin

8. 8

   Create glaze by combining all ingredients in small pan over medium heat and stir until smooth and starts to boil.

9. 9

   Leave glaze to cool and thicken, then pour over cake once desired consistency is reached