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
- 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.
Based on a recipe in The Cake Scoffer by Ronny Worsey