1. Pop the tin of coconut whipping cream in the fridge for at least 4 hrs before you intend to make the cake. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease and line an 18cm loose-bottomed cake tin with baking paper.
2. Trim, peel and coarsely grate the carrots. Set to one side
3. Tip the flour, sugar, baking powder and bicarbonate of soda in to a large mixing bowl. Finely grate in the fresh ginger (no need to peel) and zest from the orange.
4. Pour in the oat milk, coconut oil, apple cider vinegar and vanilla extract. Stir to just combine. Add the carrots, sultanas and pumpkin seeds and stir again to fold them through the mixture.
5. Pour the mix into your lined tin. Slide into the oven and bake for 40-45 mins till golden and cooked through. Check by inserting a skewer into the centre of your cake. It should come out clean, with no wet batter sticking to it. Cook for 5-10 mins longer, if you need to.
6. Remove the cake from the oven, then leave it to cool in the tin for 10 mins. Turn out onto a wire rack to cool completely.
7. When you're ready to decorate your cake, remove the tin of coconut whipping cream from the fridge. Tip it into a large mixing bowl. The liquids and solids will have separated but don’t worry, add it all in and it will come together. Using a hand whisk or a stand mixer, whisk the coconut cream for 5 mins or till thick and fluffy. Sieve in 1 tbsp icing sugar and briefly whisk. Taste and add more icing sugar, if you prefer it sweeter.
8. Place your cooled cake onto a serving plate and dollop the whipped coconut cream on top. Smooth over the cake and decorate with fresh passionfruit, if liked.
9. Double Up
Your can double the cake recipe to make a double tier cake. Use two 18cm cake tins for the sponges. Whip 600g of coconut cream and 2-3 tbsp icing sugar for the icing. Use one-third of the icing to sandwich the cakes together, then decorate the cakes with the remaining icing.
10. Eat Me, Keep Me
This cake will keep in the fridge for up to 3 days.