For the cake:
270 g carrots
135 g walnuts
1 orange
135 g sultanas
400 g self-raising flour
2 tsp baking powder
240 g Golden caster sugar
1/2 tsp grated nutmeg
1 tsp ground cinnamon
1/2 tsp salt
400 ml plant-based milk
160 ml rapeseed oil (or other flavourless oil)

For the icing:
440 g icing sugar
60 g dairy-free margarine
80 g Bonsan almond creme
3 tbsp plant-based milk
3 tbsp shelled pistachios (optional)

Serves: 8-12

For the cake:

1. Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment / greaseproof paper.

2. Peel and trim the carrots and grate them into a bowl. Finely chop the walnuts and add with the carrots. Grate the zest of the orange into the bowl, and finally weigh the sultanas and add to the mix.

3. Next, put the flour, baking powder, sugar, nutmeg, cinnamon and salt into a large bowl.
Mix the plant milk and rapeseed oil in a jug, then tip them into the large bowl with the dry ingredients.

4. Mix (by hand) until combined and batter is fairly smooth.

5. Tip in the carrot, walnuts, orange zest and sultanas and stir until fully combined.

6. Divide the cake mixture between the two tins, and bang each tin on the work surface once again, (you will see tiny bubbles come to the surface).

7. Bake for 25-30 minutes until a knife or skewer comes out clean. Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.

For the icing:

1. Place the icing sugar, margarine and almond crème into a large bowl and beat together until completely smooth. Add the plant milk one tablespoon at a time until the icing is light and fluffy.

2. Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this), and spread the remaining icing over the top of the cake.

3. Sprinkle with chopped pistachios, or any other chopped nuts.

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