Vegan Carrot Cake
I’m trying to stick to a low fat, vegan friendly diet due to health concerns… but I’m craving cake!
So I was really pleased when @acedavesgirl from Twitter emailed me with lots of ideas along with a carrot cake recipe. I still wasn’t sure that a vegan cake could taste good but after making some successful vegan cookies a couple of days ago I thought I’d give it a go… I wasn’t disappointed!
8 oz plain flour
8 oz roughly grated carrot
4oz caster sugar or brown sugar
4 oz dairy free margarine (Vegan friendly)
4 oz sultanas or raisins
1 tbsp GF baking powder
50 ml apple juice (or orange juice, or mulled cider)
1 tsp mixed spice or cinnamon
(For this cake I used 2.5 oz raisins with 1.5 oz chopped pecan nuts. I also used 1.5 oz fruit sugar instead of 4 oz brown or caster sugar)
Start by soaking the dried fruit in the liquid and spice until nice and plump.
Roughly grate the carrots.
Melt the margarine and sugar together in a pan over a low heat, add the fruit mixture and warm through.
Using a wooden spoon add the flour then the carrot.
Pour into a lined 2 lbs loaf tin.
Bake at 200 C for 45-55 minutes. Mine took 55 minutes.
Cool on a wire rack.
A huge thank you to Leila – @acedavesgirl on Twitter for sharing this recipe! I really appreciated all her advice.