TThe circle of death was a unique tradition during my time at Innocent drinks: on your birthday, the whole company of approximately 200 individuals would secretly gather around you with a cake and serenade you with happy birthday. Personally, and like many others, I always wished for Brontë’s spiced carrot cake topped with cream cheese frosting (she later established Scandinavian Kitchen in London). It helped alleviate the pressure of the event.
‘Circle of death’ carrot cake
To make this cake, you’ll need a 23cm springform cake tin.
Preparation Time: 5 minutes
Cooking Time: 1 hour, plus cooling
Serves: 10-12
For the cake:
2 tablespoons milled flaxseed
120ml sunflower oil
1 tablespoon apple cider vinegar
2 tablespoons oat milk
2 teaspoons vanilla bean paste
200g grated large carrots (200g net)
200g caster sugar
½ teaspoon fine sea salt
250g plain flour
1¾ teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon mixed spice
50g chopped pine nuts or walnuts
For the frosting:
300g vegan cream cheese
2 limes (zested, and juiced to obtain 2½ tablespoons juice)
90g icing sugar
Preheat the oven to 200C (180C fan)/390F/gas 6 and line a 23cm springform cake tin with greaseproof paper.
In a large bowl, combine the flaxseeds with four tablespoons (60ml) of warm water, and set aside for five minutes. Add the oil, vinegar, oat milk, vanilla paste, carrots, sugar, and salt, and mix thoroughly to combine. Set aside.
In another large bowl, whisk together the flour, baking powder, bicarbonate, spices, and nuts. Add the wet ingredients to the dry ingredients and mix well – don’t worry about the batter being dry or stiff.
Evenly spread the mixture into the baking tin, then gently shake the tin to level everything out. Bake for 35 minutes, or until a skewer comes out clean, then allow the cake to cool before removing it from the tin.
Just before serving, when the cake is completely cooled, prepare the frosting. Combine the cream cheese, lime juice, half of the zest, and icing sugar in a bowl and mix using a fork until smooth and creamy. Spread the frosting over the entire top of the cake, then sprinkle the remaining lime zest, slice, and serve.
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