Another Birthday and another cake. This time my youngest brother.

I am trying to be resourceful in my baking now, using what I have in the cupboards rather than specifically going out to buy new things. So the bag of carrots in the fridge just screamed ‘carrot cake’. I had made a carrot cake sometime last year. I’d found a vegan recipe but I had used eggs – so, not so vegan! However this time I only had one egg left so I finally got to use my milled flax seeds as the vegan egg substitute.

The cake turned out fine. It cooked well. Nice springy texture. I covered it in butter icing (sunflower based) and chopped walnuts.

For the Carrot Cake:

Buttercream icing

200g icing sugar

100g butter

1 tablespoon orange juice

1 teaspoon vanilla extract

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