120ml Co-op vegetable oil, plus extra for greasing
200g Co-op Fairtrade light brown soft sugar
2 ripe bananas, mashed
120ml unsweetened almond drink
2 tbsp vegan cider vinegar
250g Co-op self-raising white flour
1 tsp baking powder
1 ½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground nutmeg
300g carrots, coarsely grated
FOR THE BUTTERCREAM
100g vegan spread
300g Fairtrade icing sugar
60g vegan soft cheese alternative
TO DECORATE
85g vegan fondant icing
Black, pink and orange vegan gel food colouring
2 rosemary sprigs
2 Co-op ginger nut biscuits, crushed
Method
Preheat the oven to 180°C/fan 160°C/gas 4
Grease and line two 20cm loose-bottomed cake tins
In a large bowl, mix together the sugar, oil, banana, almond drink and cider vinegar
Sift in the flour, baking powder, bicarbonate of soda and spices, and whisk until smooth
Fold in the grated carrot, then divide the mixture between the cake tins
Bake for 40-45 mins, until golden, risen and a skewer inserted into the middle comes out clean
Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool fully
To make the buttercream, beat the vegan spread and icing sugar until smooth, then mix in the vegan soft cheese
Put one cake on a plate and cover with the icing. Top with the second cake and smooth the rest of the icing around the top and sides
Chill in the fridge to set for 20 mins
Meanwhile, take a quarter of the fondant and roll into a ball. Use another quarter to make bunny ears and feet
Attach to the ball and use a cocktail stick and black and pink food gel to draw on eyes, ears, a nose and feet. (Or mix the pink gel with a piece of fondant and use this to decorate the bunny instead)
Knead some orange gel into the remaining fondant, then shape into carrots
Stick small rosemary sprigs into the top of each and score lines along the side to complete the look
Using the handle of a wooden spoon, poke holes into the chilled cake so you can ‘plant’ some carrots
Decorate with the bunny and the remaining carrots and sprinkle with the crushed biscuit for a soil effect.
A problem has occurred
We're sorry but a problem has occurred. The developers have been notified and will investigate as soon as possible.
Our use of cookies
We use necessary cookies to make our site work. These cookies ensure our core functionality works, such as signing into your membership account and keeping our website secure.
We also use analytics cookies to help us make improvements to our website experience by evaluating how visitors use the site. You can manage these cookies by clicking the below button.
We use necessary cookies to enable core functionality on our website such as security, network management and for our membership area to work. You may choose to disable these by changing your browser settings, but this may affect how the website functions.
To help us continue to improve our website, we’d like to use Google Analytics cookies which will provide us with information on how you use the site. These cookies collect general behaviour information and doesn’t directly identify anyone. More information on how these cookies work can be found on our cookies page.