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
