Vegan Carrot Cake

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