This is a vegan carrot cake like no other. It's impossibly light, moist & moreish and the cream cheese frosting is creamy and luscious. The perfect afternoon cake!
For the sponges: Preheat the oven to 180C/350F/Gas Mark 4 and line and grease three 8" baking tins with a little oil. Put the soy milk, oil, sugar and maple syrup in a large bowl and whisk with a hand-held electric whisk for 1-2 minutes until well combined and air bubbles appear. Sift together the flour, baking powder, bicarbonate of soda and cinnamon, then fold carefully into the mixture. Finally, gently fold the grated carrots in.
Divide the mixture evenly between the prepared tins and bake in the oven for 25 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: Using an electric-hand whisk or stand mixer, whisk the vegan cream cheese on a high speed until loosened. Then pour in the double cream and whisk together until smooth. Finally, whisk in the icing sugar on a slow speed at first, and then a medium-high speed for a minute or so until smooth and creamy.
To assemble: Once the cakes are completely cool, place one of the sponges onto a cake stand or plate. Then using a small offset spatula spread on 1/3 of the frosting in an even layer. Then place another sponge on top, and spread another 1/3 of frosting on top. Finally, add the final sponge layer and spread the remaining frosting on top.
Notes
Cake will keep in an air-tight container for 1-2 days at room temperature.Cake will keep in an air-tight container for 3-4 days in the fridge.