Vegan Carrot Cake Traybake with Lemon Cheesecake Frosting
This Easy Vegan Carrot Cake Traybake, filled with juicy sultanas & crunchy sunflower seeds, is smothered with pillows of decadent, dairy free Lemon Cheesecake Frosting. So simple to make but sure to impress! Sturdy enough to be stacked, filled & covered with fondant for something different on that special occasion. Free from dairy, eggs, soya, nuts & works beautifully with gluten free flour.
Preheat oven to 180C. Grease and line the square cake tin and set aside while you make the cake batter.
In a large bowl beat together the dairy free margarine, vegetable oil and lemon zest. Next weigh out the sugar, add to the bowl and continue beating until pale & fluffy.
Into this mixture add the flour, grated carrots, dried fruit, sunflower seeds & chia seeds and start to bring together.
Continue to combine while slowly pouring in the dairy free milk. Fold gently until all the flour has been mixed in - otherwise you will get those horrible flour pockets through your cake and we definitely don't want that! The batter should be soft but not very runny.
Pour the batter into the cake tin and bake for around 45 minutes or until a skewer comes out clean. Leave to cool for around an hour before decorating
For the Lemon Cheesecake Frosting
Beat the cream cheese, butter & Lemon Zest until beautifully pale & fluffy.
Sieve the cream of tartar and icing sugar before adding to the bowl. Beat together either by hand or set your mixer to slow to avoid clouds!
Smother the cake with a thick layer and decorate with sprinkles, chocolate swirls or whatever you fancy really! Dried raspberry powder would look pretty!