Carrot cake


Ingredients

4 cups of grated carrot
2 cups of whole wheat flour
2 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 tsp cinnamon
1/4 tsp ground ginger
1 1/2 cups of demerera or brown sugar
3/4 cup of raisins
1/2 chopped pecans (allow a few extra for decoration)
1 cup of unsweetened apple sauce
1 cup of canola oil
1/3 cup of vegan margarine
1/3 cup of vegan cream cheese
2 1/3  cups of icing sugar
1 tsp vanilla extract

Method

1. Preheat oven to 350F/180C. 
2. Mix all the dry ingredients together in a bowl.
3.Add the apple sauce, oil, carrots and raisins and mix until everything is well combined.
4. Pour into a greased tin and bake for 40-45 minutes.
5. Take out of the tin and leave to cool.
6. To make the icing, cream the margarine and cream cheese together until combined. Add icing sugar ⅓ of a cup at a time and continue to beat until smooth and creamy. Add the vanilla extract and mix again.
7. Spoon onto cake and spread. Decorate with the remaining pecans.

With thanks to the Vegan Society, www.vegansociety.com, Claire Gosse author of “Are You Sure That’s Vegan?” and www.VeganCooking.com.


Other recipes you might like »

Cornflake crunch

An easy recipe for any chocoholic to try.

Read more

Coconut and raspberry macaroons

Kimberley Wilson’s coconut and raspberry macaroons

Delicious, impressive, quick, and easy, Kimberley Wilson taught this delicious recipe to our 2015 Cake Break prize draw winner. Ingredients 200g desiccated/shredded coconut 200g caster sugar 4 egg whites... read more

Blackcurrant bakewell

Baking doesn't have to be complicated - this simple fruity traybake is ready in 45 minutes.

Read more





© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571