Cinnamon and Carrot Cake
Ingredients
- 1/2 lb (225g) plain wholemeal flour
- 1 tablespoon cinnamon
- 1 teaspoonful nutmeg
- 1/2 tablespoonful baking powder
- 4 oz (110g) dairy free margarine
- 4 oz (110g) golden syrup
- 4 oz (110g) sugar
- 1/2lb (225g) carrots, peeled and finely grated
Method
- Pre-heat oven to gas 3, 325F, 170C
- Mix all dry ingredients together.
- Melt syrup, margarine and sugar, stir into dry ingredients
- Stir in the carrots.
- Put the mixture into a well greased bread 1lb bread tin and bake for 60-80 minutes until firm to the touch.
- Leave cake in the tin for 10 minutes and then turn out onto a cooling rack.
- To make a change add 4oz of raisins to the mixture. Recipe adapted from Sarah Brown’s Vegetarian Kitchen.
Comments
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Audit
Story posted by on 2007-08-30 09:26:10.
anon on 17th Apr 2011 17:30
Thank u I'd lost my book and love this recipe - I use golden sultanas insyead of raisins, same idea though and gives a change of texture too.
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