Perfect for the Easter bunny this delicous vegan carrot cake is a perfect antidote to all the chocolate Easter eggs and a good way to smuggle some extra hidden veggies into the kids! We promise you’ll have no complaints here! Thanks to Tim Brooks for sending in this lovely recipe.
In a Large Mixing Bowl...
700 g Self-Raising Flour
220 g Dark Brown Sugar
300 g Raisins or Currants
2-3 Medium grated carrots
2 tbsp Ground Cinnamon
1 tsp Nutmeg
Pinch of Salt
Mix together well.
In a Mixing Jug...
150 ml Vegetable Oil
600 - 700 ml Water or Plant Based Milk (Soya, Almond or Oat)
1 tbsp Vanilla Extract
2 tbsp White Wine Vinegar
For the Icing Later...
Plant based margarine
Half a lemon
.....Stir well and add these to the Large Mixing Bowl and mix all together well, you need a 'firm mixture', not 'sloppy'. If mixture too firm add a drop more water or milk but not too much.
Use a 10 inch diamnter /3 inch deep baking tin, lined with non-stick baking paper.
Add the mixed cake mixture to the tin.
Put tin in the oven for around 45 mins at 170 degrees celcius, then check with a knife in the centre. If knife comes out 'clean' cake is ready. If not, replace in oven for around 15 mins then check again. Repeat until 'knife is clean' when removed from the cake.
Allow cake to cool completely after baking is finished.
Icing the Cake
Add a knob of plant based margarine to a pan and melt ('Flora' plant based -low fat- works well)
Add around 2 cups of Icing sugar to a cereal bowl, pour in the melted margarine.
Squeeze half a lemon (removing pips) into the icing sugar. Mix very well.
Add more sugar if mixture is 'runny', as you need a firm mixture that does not 'drip' off a spoon. You can also grate some lemon peel into the icing sugar mixture. Adds more flavour.
When cake is totally cooled and placed onto a large plate, spread the lemon icing on top of the cake.
Slice cake and enjoy!