Carrot cake

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The irresistable carrot cake recipe.

Ingredients

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

Method

  1. Preheat the oven to 190C/375F/gas mark 5.
  2. To make the cake, stir all the dry ingredients together and then mix the wet ones in.
  3. Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.
  4. To make the icing mash the sugar and vanilla essence into the margarine with a fork.
  5. 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