Carrot and Nut Sponge Sandwich
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the cake
- 2 cups grated carrots
- ½ cup sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ¾ cup Almond milk
- ⅔ cup melted Coconut oil
- 2 ¼ cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup chopped Walnut
- For the filling and topping
- 1 cup vegetable Shortening
- 1 ½ cups vegan cream cheese
- 4 ½ cups powdered sugar
- 2 tsps vanilla extract
- 1 ½ tsps lemon juice
- To decorate
- 2 Tbsps chopped Walnut
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
2.
Mix together the carrots, sugars and vanilla in a mixing bowl.
3.
Add the milk and oil and stir to combine.
4.
Sift in the dry ingredients and mix until just combined. Stir in the walnuts.
5.
Divide the mixture evenly between the tins and bake for about 20 minutes until a skewer inserted into the centre comes out clean. Cool in the tins for 20 minutes, then turn out onto a wire rack to cool completely.
6.
For the filling and topping: beat the shortening until smooth.
7.
Add the cream cheese and beat until thoroughly incorporated.
8.
Sift in the icing sugar, then add the vanilla and lemon juice and beat until smooth.
9.
Invert 1 cake onto a plate and spread with half the mixture. Place the other cake on top and spread with the remaining mixture.
10.
Sprinkle chopped walnuts in the centre.
