Wicked Carrot Cake

Preheat the oven to 180°C (160°C fan). Grease and line a deep 20cm square cake tin with nonstick baking paper.

In a large bowl, whisk the vegetable oil (95 ml), light brown sugar (130 g), vanilla extract (1 tsp) and zest (0.5 orange) with an electric hand whisk for mins (2) or until the sugar grains are no longer visible. Start 2m timer

In a jug, whisk the soy drink (225 ml) with the apple cider vinegar (1 tsp). Add the mashed (1 banana,) and whisk for mins (0.5) until fully combined.

In a separate bowl, sift in the plain flour (245 g), baking powder (1.5 tsp), bicarbonate of soda (1 tsp) and fine salt (0.5 tsp); mix to combine.

Place a dry frying pan over medium-low heat and add the ground cinnamon (2 tsp), ground nutmeg (1 tsp), ground ginger (1 tsp) and ground coriander (1 tsp). Toast, stirring, for min (1) until aromatic. Stir into the flour mixture. Start 1m timer

Add a little of the soy mixture to the oil-sugar mixture, beating as you go. Add a little flour mixture and stir well. Repeat, alternating between the soy and flour mixtures, until completely combined. Fold in the grated carrot (225 g) and the pecans, chopped (80 g), being careful not to overmix.

Pour the batter into the tin and spread evenly. Bake for mins (25) to mins (30) until a cocktail stick inserted into the centre comes out clean. Let the cake cool completely in the tin on a wire rack. Start 25m timer

For the frosting, beat the dairy free soya spread (45 g), violife soft cheese alternative (110 g) and vanilla extract (1 tsp) until smooth. Gradually beat in the icing sugar, sieved (500 g) until light and fluffy. Spread the frosting over the cooled sponge in one smooth layer. For the pecan 'soil', crush the biscuits (70 g) and mix with the toasted pecans, crushed (30 g), ground cinnamon (0.5 tsp) and ground nutmeg (0.25 tsp). Slice the carrot cake into 9 equal squares. Decorate with pecan 'soil' and reserved carrot tops.