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All recipes are deliciously vegan.

Carrot Cake

kid friendly
2 spoon difficulty rating

80 minutes

This includes baking time

Serves: 8-10

Carrot Cake

A lovely moist and delicious carrot cake

Ingredients: 

  • Oil or low-cal spray for the cake tin plus greaseproof paper OR a cake liner
  • Flax egg: 1 tbsp flax meal (ground up flaxseeds) mixed with 3 tbsp hot water

Dry ingredients

  • 375g/13oz fine wholemeal self-raising flour (If you can't obtain it, use fine plain wholemeal flour with ½ tsp baking powder added)
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 1½ tsp allspice
  • ¼ tsp ground nutmeg
  • 200g/7oz dark brown sugar
  • 4 medium carrots, grated on small holes 
  • 1½ cup raisins or chopped dates

Wet ingredients

  • 80ml plain vegetable oil
  • 200ml/7fl oz soya or other plant milk

Icing

  • 120g mild coconut oil, softened
  • 150g/6oz icing sugar
  • 1/2 tsp vanilla or lemon essence

Method: 

1. Oil or spray a 20cm/8 inch loose-bottomed or spring-form cake tin.

2. Cover the base of the tin with greaseproof paper if using - or use a cake liner that fits inside the tin.

3. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 - no hotter because the cake needs to cook quite slowly so the middle cooks but it doesn’t get burned on the top. If you have a fan-assisted oven, reduce this temperature by about 20 degrees.

4. Make the flax egg by mixing the flax meal and hot water together. Set aside.

5. Sieve all the dry ingredients into a bowl. Add the grated carrot and raisins.

6. Add the oil, soya milk and flax egg and stir in well into the dry mixture by hand. Beat gently but thoroughly to amalgamate all the ingredients.

7. Pour the cake batter into the tin and place on the top shelf of the oven.

8. Bake for 40-50 minutes. Test after 35 minutes by sticking a toothpick or thin sharp knife into the centre of the cake. If it comes out clean, the cake is done. Otherwise, return the cake to the oven and bake for another 5-10 minutes - if it's starting to look too brown, cover with a bit of baking parchment.

9. Leave the cake to cool properly before placing on a wire rack for about 20 minutes. (a clean rack from a grill pan will do nicely!).

10. Meanwhile, make the icing.

11. Cream the softened coconut oil with the sugar until smooth then stir in the flavouring of choice. Alternatively, whizz everything together in a food processor! Chill, covered, in the fridge until needed. Make sure the cake is completely cooled before icing the cake. Use a rubber spatula to smooth on the icing - or else use a fork to make patterns.

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