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| Carrot Cake
Ingredients 250g (10 oz) wholemeal self raising flour 1tsp baking powder 4tsp ground cinnamon 2tsp grated nutmeg 100g (4 oz) vegetable margarine (mashed banana is good too- omit marg at step 1 and add banana at step 2) 100g (4 oz) demerara sugar 100g (4 oz) agave syrup or golden syrup 250g (10 oz) grated carrot Instructions 1) Melt margarine, sugar and syrup over a low heat. Stir, and take off the heat. 2) Put flour, baking powder and spices into a bowl and pour sugar mixture on top. 3) Stir well and then add the carrot. 4) Bake in a 2lb loaf tin for about an hour and 15 minutes! (140ºC/275ºF) |
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| Oven Temperature: 140ºC/275ºF/Gas 1 |
| Cooking Time: 75 minutes |
| Quantity: Makes a 2lb loaf |
| A dark, heavy, spicy carrot cake. A veganised version of my childhood favourite. |
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