Horsebox Conversion…or ‘Little Audrey’ and Salted Caramel Recipe – Cakes by Carrie-Anne

Horsebox Conversion…or ‘Little Audrey’ and Salted Caramel Recipe

Wooop, the Horsebox conversion is coming along slowly but surely 😜 I was really trying not to put too much pressure on myself…but that’s just not how this girl works unfortunately 🙈

The cost of the conversion itself has been a bit scary, but because we’re doing most of the work ourselves, it’s definitely saved a lot of money!! I did have to take out a wee loan, but I know it will all be worth it. Because dreams sometimes DO cost a lot of money…but the cost of living with regret for the rest of my life will be far far more than a few thousand pounds. And we are hard workers, so this in itself gives me peace. I feel like the loan dwindled quickly with all the supplies, electrics, generator, pastry cases, sinks, water tanks, decor, etc, etc…This is all adding up very quickly. Seeing all this cash disappearing from my bank account is daunting to say the least 😩 But all good things 🙌🏻❤️

All in all, I’m feeling like we’ve managed pretty well. I heard Kyle the other day say that he wanted to get some work done on ‘our’ trailer. And I got so emotional. From the start he’s always referred to it as my bakery. And he’s of course been supportive…just hesitant. And that’s natural. It’s the fear of the unknown. But I think now that he’s seeing all this hard work coming to fruition, he’s seeing that it’s taking both of us to realise my dream of having a bakery and cafe. And it’s become OUR project. And that feels good. Because it’s always so much easier together right? And fun, and exciting! And as much as he drives me absolutely crazy…we do make a pretty good team. He keeps me grounded. He keeps me motivated with his somewhat lack of motivation 😂 and he’s always supportive. And wow, does this man have a knack for building things?! Honestly. I’m in awe at what he’s done. He’s far too humble and just brushes off the praise, but his attention to detail, making sure that everything is absolutely perfect and not stopping until every last piece of wood is measured and fitted properly, every splinter is sandpapered down, screws are drilled in to the exact looks like a professional joiner has done it. For real. And not a YouTube tutorial in sight?! It’s pretty impressive. I’m certainly impressed and so proud of his skills and dedication.

We don’t have a date yet as to when the grand opening will be, but we’re really hoping for March. Most of the work needing done is aesthetic now. Menu boards, decor, shelving, etc. The electrics have been tested, so that’s all ready to go. The coffee machine has been delivered and that too is working BEAUTIFULLY! I’ve not made a shit latte yet 😜🙌🏻😂 So I’m making a list tonight of all the treats and coffees that will be included on the menu. Your feedback and ideas are MORE than welcome!!!

I’ve been going back and forth between keeping ‘Cakes By Carrie-Anne’ for the Horsebox…but a friend of mine was just in touch and reminded me that ‘didn’t I want to name my bakery after my grandmother’. And of course I have!!! But it had completely slipped my mind because this is just a wee mobile cafe…but why should that make a difference? I’ve always wanted to name my Bakery ‘Little Audrey’s’ after my grandmother who passed on her passion for baking to me…so why not now? And I think it’s a beautiful way to honour this glorious woman that I love and respect so much. So ‘Little Audrey’ she will be. I will make a wee wooden plaque that will hang from the Horsebox bearing her name. With my grans famous chocolate and caramel cake, covered in chocolate frosting, filled with a layer of caramel and decorated with chopped nuts and cherries (veganised of course) always on the menu! I’ll have to try to replicate her condensed milk cookies, but that was difficult to do even without having to veganise them. No matter how hard anyone tried, using the exact same recipe…they just never tasted like Grans.

Vegan Caramel though?! I make it regularly as it’s not as simple a procedure as just boiling a tin of vegan condensed milk. I mean, it’s doable, but it’s just not the same. So my go to caramel is actually quite easy. If you’re wanting it for filling a cake then I absolutely recommend making it the day before so it cools down nicely and becomes 

All you need to make this rich and delicious caramel are 3 ingredients…Sugar, plant Butter, and plant cream. It takes 5 minutes to make and you can use it for just about every recipe that calls for caramel.

Vegan Salted Caramel

Simple, fast and delicious vegan caramel to drizzle over ice cream, make caramel tarts, layer cakes, everything
Prep Time5 minutes
Cook Time5 minutes
Course: Dessert


  • 200 g sugar
  • 140 g vegan butter
  • 100 ml vegan cream


  • Put the sugar in a heavy based pan. Cook on a medium to high heat without stirring. Once the sugar start to caramelise, start stirring until the sugar is completely melted. It will start off clumpy and then melt to a deep caramel colour.
  • Take the sugar off the heat and add in the butter. Stir until completely melted. Stir in the cream
  • Use immediately, or once cool, transfer to a clean jar and store in the fridge.


Vegan Caramel


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