Article and picture by Greg Dundee
Cake
8 oz / 225g grated carrot
6 oz / 170g sultanas or raisins
5 oz / 140g SR white flour
5 oz / 140g SR wholemeal flour
6 oz / 170g sugar
1 tsp cinnamon
1 tsp ginger
7 fl oz / 200 ml vegetable oil
7 fl oz / 200 ml water
pinch of salt
dash of vinegar
1/2 tsp vanilla essence
Icing
6 oz / 170g icing sugar
1/2 tsp vanilla essence
3 oz / 115g vegan margarine
Cashews or sunflower seeds
Method
Preheat the oven to 190C/375F/gas mark 5.
To make the cake, stir all the dry ingredients together and then mix the wet ones in.
Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.
To make the icing mash the sugar and vanilla essence into the margarine with a fork.
Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.
Recipe based on Vegan Society
Angeon
22 year old vegan animal activist and dog groomer currently living in Washington D.C. Mommy to two dogs, two birds, a cat and a rabbit.
