Carrot and Pecan Tray Bake with Cashew Frosting

Servings: Makes 20 Squares

Nutritional Information:

Per 100g

Calories 452 Fat 31g Saturates 22g Carbohydrates 36g Sugars 25g Protein 4.9g Salt 0.38g




Preheat oven to 180°C (Gas Mark 4, 350°F). Grease a 23x33cm baking tin with oil and line with oiled baking parchment.


In a small bowl mix together the hot tea and the sultanas and set aside to infuse.


In a large mixing bowl, combine the sugar and the oil and mix well. Add the carrots, followed by the flour and spices. Fold everything together until smooth but try not to over mix.


Drain the sultanas and discard the tea. Add the sultanas to the batter, along with the salt, zest, bicarbonate of soda and the made up egg replacer. Stir together until just combined and pour into the prepared tin.


Transfer the cake to the oven and cook for 1 hour. The cake is cooked when it springy to the touch but still moist. A skewer inserted into the centre should come out almost clean.


When the cake is cooked, remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.


To make the frosting, add all the ingredients except the pecans to a high speed blender. Process until very smooth. Transfer to a large bowl, cover and chill until ready to serve.


When the cake has cooled completely, transfer to a board or serving platter. Remove the frosting from the fridge and whip with an electric whisk until light and fluffy. Decorate the cake with the frosting and sprinkle over the pecans. Cut into 20 squares and serve.


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