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The sweet, perfectly spiced flavours of carrot cake, baked in a larger tin and served up in slice form! … which, somehow, makes it harder to screw up. We’re not sure why, but it just does. Give it a crack and see for yourself ;)

You will need

Makes 12

  • 100 grams brown sugar
  • 100 grams caster sugar
  • 120 ml olive oil
  • 70 grams coconut yoghurt
  • 120 grams silken tofu
  • 200 grams self-raising flour
  • 2 teaspoons cinnamon
  • 150 grams carrot, grated
  • 75 grams pecans, roughly chopped (plus extras to decorate)

For the icing:

  • 100 grams plant-based butter
  • 200 grams icing sugar
  • 15 ml vanilla bean paste

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10 mins to prep

25 mins to bake

Step 1

Preheat oven to 180°C and line a small rectangular tray with baking paper.

Step 2

Combine caster sugar, brown sugar, oil, tofu and coconut yoghurt into a large mixing bowl and whisk until well combined.

Step 3

Add flour and cinnamon to wet mixture and fold well to combine.

Step 4

Finally, add grated carrots and chopped pecans and again, fold until combined.

Step 5

Pour the mixture into the baking tray and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Step 6

To prepare the icing, add plant-based butter to a stand mixer with a paddle attachment and beat for 4–5 minutes on medium-high speed or until light and fluffy.

Step 7

Return speed to low and add icing sugar slowly (one tablespoon at a time), and continue beating until smooth and fully incorporated. Add vanilla bean paste and continue to mix for a further 30 seconds.

Step 8

Spoon the icing mixture over your cooled cake slice and spread with a spatula until fully covered.

Step 9

Sprinkle remaining pecans, very finely chopped, over the icing and cut into slices to serve.

Recipe: Monica Mignone


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