A lightly spiced, moist carrot cake with a vegan cream cheese frosting. It's completely dairy-free and eggless, with a gluten-free option too.
Grate your carrots and set aside.
Preheat the oven to 180C/350F and line or grease a 9" cake pan.
In a large bowl, mix together the caster sugar, brown sugar, oil, vanilla, and plant-based milk.
Add in your grated carrots and mix again.
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and ginger.
Add your wet carrot mix to the dry mix and gently combine. Add in your walnuts at this point too. You want to end up with a slightly thick batter.
Spoon the batter into the cake tin and bake for around 40 minutes, or until a toothpick through the centre comes out clean. Leave to cool completely before removing from the tin.
Add the cream cheese, butter, lemon juice and vanilla to a bowl. Mix well until smooth.
Add in your powdered sugar, a little at a time and keep mixing until fluffy and smooth.
Spread the frosting over your cooled cake and decorate with chopped orange pieces or walnuts if desired.
*Can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
*Freeze any leftover slices in an airtight container. Defrost at room temperature for a few hours before eating.