Serious Carrot Cake for Hungry Skiers and Snowballers
Photo: laurat of flickr.com
It doesn't have any sugar in because it doesn't need any. Adapted from "Cook Vegan". Great for teatime, and can be eaten by itself or with marg or nut butter.
It's a pretty fool proof recipe, so beginners do give it a go, we just labeled it "experienced" as the ingredients list is fairly long.
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Ingredients
- 8oz grated carrots
- 6oz self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp grated/ground nutmeg
- (or use 2 1/2 tsp of mixed spice of any sort if you don't have the above three)
- a pinch of chilli powder if you dare
- handful sultanas
- handful chopped nuts/seeds
- big squeeze of a lemon/lime
- 5 tablespoons vegetable oil
- 1-2 Tsp of dessicated coconut (optional)
- 1 T spoon chopped fresh ginger if you have it
Method
- preheat oven to 180C (170 if fan assisted)
- grate carrots & mix in dry ingredients
- add oil & lemon and mix to stiff dough
- place in a well greased cake or loaf tin, covering with foil
- bake for about 50 mins until a pin/knife comes out clean
- leave to cool for 10 mins before turning out onto cake rack
Notes
You can ice it or serve with margarine and peanut butter (my favourite).
The photo is of a coconut macadamia and ginger carrot cake from a recipe from the fantastic Vegan with a Vengeance cookery book. It's been iced (blend icing sugar and marg and vanilla essence/powder). Thanks laurat!
About
- Difficulty: Experienced
- Preparation: Bake
- Provides: 8 servings
- Yields: one medium sized cake
- Vegginess:: Vegan
Type
Timings
- Preparation: 20 minutes
- Cooking: 50 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
