Carrot Cake with Watercress & Cream Cheese Frosting

method:

• Preheat the oven to 180C/350F/Gas 4. Prepare three 15cm loose-based cake tins by brushing the insides with rapeseed oil, and placing a circle of greaseproof paper in the bottom of each.
• In a large bowl, whisk together the baking soda and vinegar, then add in the rapeseed oil, apple sauce, oat milk, sugars and golden syrup, and mix well. Add in the grated carrot and stir thoroughly.
• In a separate bowl, sieve together the salt, baking soda, baking powder, cinnamon, ground almonds and gluten-free flour. Fold the dry ingredients into the wet, ensuring they are fully incorporated, then add in the chopped walnuts and raisins, and stir through.
• Divide the mix equally between the three cake tins. Bake for 40 minutes before inserting a skewer or knife into the centre of each cake. If the skewer comes out clean, then the cakes are baked, otherwise return the tins to the oven and check again after five more minutes. Remove from the oven and allow to cool for five minutes before carefully removing the cakes from the tins. Once removed, allow the cakes to cool completely before icing them.
• To make the icing, take the cream cheese out of the fridge one hour before using it, so that it is slightly softer, and ensure that your vegan butter is soft, too. Use an electric stand mixer with the paddle attachment to beat the butter until smooth.
• Add in the cream cheese and beat on a low speed until fully combined. You may need to stop the machine and scrape down the sides before beating again to ensure that everything is fully mixed. Be careful not to beat on too high of a speed as the mixture may split.
• Add in the icing sugar, then beat on a medium speed until combined fully, before stirring through the chopped watercress.
• Once your cakes are cooled completely, use the icing to cover each layer before stacking, finishing with a thick layer of icing on top. Add fresh edible flowers and/or chopped nuts, to decorate, if using.