Vegan Carrot Cake
Ingredients
- 1 1/2 cups of self-raising white flour
- 1 cup of self-raising wholemeal flour (if you don't have self-raising flour, use normal flour but add 1 teaspoon of baking powder for each cup of flour).
- 1 cup of raw sugar.
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1 and a bit cup of dried fruit (sultanas are ideal)
- 3 smallish carrots (grated)
- 3/4 cup of vegetable oil
- 1 cup of water
- a pinch of salt
- a dash of apple cider vinegar
- 2 egg replacers
- 1/2 teaspoon of vanilla essence (or more, to taste).
Method
- sift together the flour
- add the sugar, cinnamon and ginger
- add the dried fruit and stir
- add the grated carrots and mix.
- mix in the vegetable oil, water, salt, apple cider vinegar, egg replacer and vanilla essence
- bake in a greased cake tin on 190 C for 45 minutes, then turn the oven down to 160 C and cook for another 30 minutes.
- cool the cake in the tin.
- when it's cool, take it out & ice it.
- lemon icing is good with this cake: grate the zest of 1 lemon into a bowl. Squeeze in the juice of the lemon. Add icing sugar and stir, and keep adding sugar until the icing thickens a bit. If this hasn't made enough icing, add some water and more sugar.
Comments
Add your comment
Audit
Story posted by on 2007-08-30 09:56:44.
Story last updated by on 2008-05-16 10:49:34.
