This Vegan Carrot Cake with Cream Cheese Frosting is dairy and egg free!
Preheat your oven to 180C/350F/gas mark 4 and prepare 2 7 inch cake tins by lining them with grease proof paper.
Sift the flour, sugar and spices into a large bowl and whisk to ensure they are well combined.
Roughly mash the pineapple before adding to the bowl along with the vegetable oil, plant milk and vanilla paste.
Mix the ingredients so they are just coming together before folding in the grated carrots and the chopped nuts.
Spoon the cake mix evenly between the two tins and place into the centre of the over to bake for 45 minutes - 1 hour (until the cake is springy to the touch and a toothpick comes out clean).
Let the cakes cool for 15 minutes before removing from their tins.
Allow the cakes to cool completely before decorating.
Add the icing sugar, butter, cream cheese and vanilla paste to a large mixing bowl.
Gently beat the ingredients together by hand until you have a thick, smooth consistency. (If using electric beaters be very careful not to over mix as this will destabilise the frosting).
If the frosting is a little too thick, add up to 25 grams more non-dairy butter.
Use roughly 1/4 of the frosting to sandwich your two cakes together. The remainder of the frosting cake be used to decorate the cake as you choose.