Vegan Carrot Cake Recipe with Turmeric Buttercream, Baking with the Tidy Kitchen

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I am very new to vegan cooking, but Laura from the Tidy Kitchen in Cardiff is a pro and her version of a vegan carrot cake is simple to make but so very tasty and the added turmeric buttercream is genius.

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Carrot Cake
Serves 6
140ml agave/maple syrup
140g plain flour (gluten-free can also be used)
160ml plant-based milk
1/2 tsp bicarb
1/2 tsp baking powder
235g grated carrots
2 tbsp dried apricots, chopped
1 tsp ground cinnamon]
1/2 tsp ground cardamom

1. Preheat the over to 180 fan.
2. Line and grease a 9x9inch square or 8 inch round cake tin.
3. Combine the wet and dry ingredients separately, then combine well in a mixing bowl.
4. Pour the mix into the prepared tin, then bake for 40 mins, checking with a skewer after 30 mins.
5. Allow to cool completely before decorating.

Turmeric Frosting
160g cashew nuts (soaked in water for 2 hours, then drained)
60ml agave syrup
60ml plant-based​ mix
1 tsp turmeric
1 tsp vanilla extract

1. Mix all the ingredients to a food processor and whiz until smooth, leave to cool in the fridge before decorating.

Turmeric Buttercream
200g icing sugar
200g vegan margarine (hard stork)
1 tsp turmeric
1 tsp vanilla extract

1. Beat the margarine until soft, add the icing sugar and flavourings and beat until smooth.

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