Lucy's plant-based carrot cake recipe Lucy’s plant-based carrot cake Lucy recently hosted an afternoon tea to raise funds for Lepra, and raised a brilliant £174Why not try her yummy carrot cake recipe to share at your life-changing tea event. Ingredients Cake:2 cups plain flour1.5 cups brown sugar2 tsp baking powder2 tsp baking soda2 tsp cinnamon2 tsp nutmeg1 tsp ginger2 tsp vanilla extract1/2 cup olive oil1/4 cup flax seed paste*1 tbsp apple cider vinegarpinch of salt1/2 cup soy/oat milk1/2 cup sultanas1.5 cup grated carrot*blend 2 tablespoons of flaxseed until it’s powder. Pour it into a small bowl, add 6 tablespoons of warm water & mix it together until you have a paste.(this paste acts a binder in baking, similar to an egg) Frosting:1/3 cup dairy free butter (room temperature)Juice of 1.5 lemons1 tbsp vanilla extract3.5 cups powdered sugar Decorating:WalnutsLemon zest Method: Put all the cake ingredients (apart from the sultanas & crated carrot) into a food processor & whizz them up into a paste. Pour the paste into a bowl, add the sultanas & carrot & mix it all together with a wooden spoon. Pour the mixture into a cake tin. Bake the cake at 180℃ (356℉) for 30-35 minutes. Pour the frosting ingredients into a bowl & mix it together until it turns into a thick cream. Use an electric hand blender to finish off the frosting. Take the cake out of the oven & let it rest until it’s completely cool (the cake needs to be cool in order to ice it properly) Ice the cake. Decorate the cake with walnuts & lemon zest. Give Lucy’s recipe a try and host your own life-changing tea event for Lepra!