Directions

1. Grease an ordinary loaf tin and line with grease proof paper, preheat the oven to 365 degrees Fahrenheit/185 degrees Celsius.
2. Grate the carrots and place into a bowl, then add the Utta Nutta peanut butter, fruit syrup, sugar, oil, lemon juice and vanilla extract and mix well. Leave to rest for 2 minutes.
3. Meanwhile in a food processor, pulse together the apple, chopped carrot, flax, ginger and almond milk until pureed. Add to the rest of the wet ingredients and mix.
4. In a separate bowl, weigh out the dry ingredients and mix until combined.
5. Add the dry ingredients to the wet and mix together using an electric hand mixer until all the flour has been absorbed, leaving no streaks behind.
6. Fold into the mixture the peanuts and currants and put the batter into the prepared loaf tin. Smooth out the surface to ensure that it rises evenly.
7. Bake the cake for 1 hour to 1 hour and 10 minutes in the preheated oven until a skewer comes out clean when placed into the loaf.
8. Take out the cake and leave until it’s completely cool before icing and decorating.
9. For the icing, whip the vegan butter until smooth for a maximum of 30 seconds on a low speed.
10. Then beat in the icing sugar until the mixture is one even colour, whilst regularly scraping down the sides of the bowl with a silicone spatula.
11. Finally beat in the almond milk and then fold in the lemon zest.
12. Spread over the cooled loaf and decorate.