Vegan carrot cake topped with an orange tahini frosting and crushed pistachios. I've included two versions here- one with shop bought orange tahini, and one if you are making your own.
Mix the tahini, orange zest, orange marmalade and zest until smooth. Slowly add the soya milk and whisk until smooth. Set aside to be used in the cake and frosting
Preheat oven to 180°C. Line a cake tin with baking paper
Sift the plain/wholemeal flour in a bowl and combine with the bicarbonate soda, baking powder, salt, cinnamon, coconut and ginger.
In a small bowl mix the chia seeds with 6 tbsp water and set aside
In a separate bowl, combine the oil, sugar, apple cider vinegar, vanilla essence, orange tahini (see recipe above) and orange marmalade. Slowly add the soya milk and whisk until smooth.
Add the wet mix to the dry flour mix. Stir until combine. Add a splash more soya milk if necessary (should have a cake-like mixture texture)
Fold in the grated carrot and chia seeds but do not over mix. Pour the mixture in the pre-lined cake tin and bake for 40 mins. Cover after 30 mins if it starts to brown too much.
Combine the orange tahini, vegan margarine and icing sugar and mix until combined
Add the apple cider vinegar and vanilla essence and stir. Slowly add the soya milk and stir until a smooth and thick icing mix forms (it should fall off the spoon but not be too runny).
Wait for the cake to completely cool then evenly cover the cake with the frosting
Top with crushed pistachios and raisins.