Brazilian Carrot Cake

Dry Ingredients

360 g Plain flour

300 g Light brown sugar

2 tsp Salt

Wet Ingredients

350 g Carrots sliced

360 ml Fresh orange juice

120 ml Sunflower oil

Plus

2 tbsp Baking powder

Glaze (this makes a lot of glaze - you could easily get away with half this amount for a lighter feeling cake)

60 g Cocoa powder

280 g Light brown sugar

8 tbsp Plant milk

110 g Vegan spread/margarine

Heat oven to 180 degrees C

Combine dry ingredients in a big mixing bowl

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

Add wet ingredients to dry ingredients and gently mix until combined

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

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

Allow cake to fully cool before removing from tin

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

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

Enjoy!