Classic Carrot Cake

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Line two springform cake tins with baking parchment.

Dry ingredients

1. Mix them all together thoroughly in a large mixing bowl.

Wet ingredients

1. In a large jug, mix up the soya milk and cider vinegar and leave for a few minutes.
2. Add all of the other wet ingredients to the jug, including the flax eggs, and mix well.
3. Add the wet ingredients to the bowl of dry ingredients and stir through until combined (don’t over-stir).
4. Immediately pour the mixture evenly into the two lined cake tins. Give each tin a tap on the work surface (this stops the raising agents working too quickly) before placing them into the oven.
5. Bake the cakes for 20 minutes then test with a skewer or knife and put back in the oven until the knife comes out clean. If the cake is starting to brown too quickly then cover it with foil or baking parchment. Leave to cool before icing.

Icing 

1. Mix all the ingredients together using an electric hand whisk and refrigerate until needed.
2. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top. Decorate the top of the cake with whole and chopped pecans. Add a drizzle of maple syrup if you’re feeling extra indulgent!