Apple and Carrot Cake with Passionfruit Cream Icing (DF, V)

Ingredients:

225 gm Olivite or Olivani (dairy free spread)
1/2 cup caster sugar
1/2 cup brown sugar
8 tsp (+ 2 tbsp water) No Egg (egg replacer by Orgran) 
Grated rind of one orange
1 tbsp lime juice (or lemon)
1 1/2 cup sifted plain flour
2 tsp baking powder
1 cup (ground/crushed) mixed sunflower seeds, almonds, dried apricot, walnuts, chia seeds
4 cups grated carrot
1 grated apple
8 tsp (+ 4 tbsp water) No Egg

Icing:

3 tbsp Olivite or Olivani spread
Passionfruit pulp
1 cup icing sugar

Method:

1. In food processor, combine mixed seeds and nuts and process until ground/crushed.  Set aside.
2. Using grater attachment, grate carrots and apple.  Combine and set aside.
3. In bowl, cream spread and sugars until pale and creamy.  
4. Add first measure of No Egg, rind and juice and mix again.
5. Add flour, baking powder, seed/nut mixture, carrot and apple and mix to combine.  Set aside.
6. Mix 2nd measure of No Egg until stiff (not peaked, but well mixed).  Fold through the cake mixture until combined.
7. Pour batter into greased and floured ring cake tin.  Bake at 180 degrees until firm (but springy) to touch, shrinking away from edges of the tin and golden in colour.
8. Turn out onto cooling rack.  When cool, ice.

Icing:
Mix spread, passionfruit pulp and icing sugar until creamy.  If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.

Recipe by Alina @ LittleByLittle