75g applesauce (I used home made)
125g coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
250-300g soya milk
200g peeled carrots (approximately 2 medium sized)
Preheat the oven to 180c.
Sift the flour into a bowl and add everything else except the carrot and walnuts. Mix well.
The batter shouldn’t be too dry- start with 250g soy milk and add the extra if the walnuts and carrot are hard to incorporate.
Grate the carrots and roughly chop the walnuts, then mix them into the batter.
Grease a small baking tin with coconut oil and pour in the batter.
Bake for about an hour, until a skewer poked into the middle comes out clean.
Allow to cool and then ice with the recipe below.
For the icing
150g icing sugar
150g coconut oil, softened
A tiny splash of orange juice
Cream the juice, oil and sugar together until smooth, then spread over the cold cake. Allow to set.