Carrot Cake

(Recipe from the 'Cake Scoffer', written by Veggies volunteer, Ronny. You can buy it from us.)

This cake is guaranteed to please. Itís packed with moist and satisfying flavour. Donít fret if it does not rise much, it prefers not to.

(Note: It is not essential to use egg replacer in this recipe - two eggs can be replaced with an extra 2tbsp veg oil, a tbsp of cornflour and a little extra vinegar.

1. Stir all the dry ingredients together and then mix the wet ones in.

2. Bake straight away at gas mark 5 (190 C) for 45 mins, then reduce oven to gas mark 3, place a sheet of foil on top of cake and cook for another 30 min. Cool in tin.

3. Ice with lemon icing (ie. icing made with lemon juice, not water) or make vegan 'cream cheese' topping by blending dairy-free cream cheese style spread with a little tofu, the juice of half a lemon and a drizzle of syrup. Fiddle with the amounts until it tastes right for you.

(This recipe may be freely circulated, but please credit it to us.)




For more yummy cake recipies see Ronny's 'Cake Scoffer', available from Veggies for £1.50 inc p&p, by PayPal (click donation button):


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