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Based on a recipe in The Cake Scoffer by Ronny Worsey. Easy to make, and delicious. This cake is very popular on vegan stalls, and we have also served it at our free vegan food fayres.

Carrot Cake

cake
8 oz (225g) grated carrot
6oz (170g) sultanas or raisins
5oz (140g) SR white flour
5oz (140g) SR wholemeal flour
6oz (170g) sugar
1 tsp cinnamon
1 tsp ginger
8 fl oz (230 ml) vegetable oil
200 ml (7 fl oz) water
pinch of salt
dash of vinegar
1/2 tsp vanilla essence

icing
4 oz (115g) vegan margarine
6 oz (170g) icing sugar
1/2 tsp vanilla essence
cashews or walnuts

1. Preheat the oven to 190°C/375°F/Gas Mark 5. To make the cake, stir all the dry cake ingredients together and then mix the wet ones in.

2. Bake for 45 mins, then reduce oven to 160°C/325°F/Gas Mark 3 and cook for another 30 minutes. Cool in tin.

3. To make the icing mash the margarine and vanilla essence into the sugar with a fork.

4. Ice the cake once it is cold. Optional: top with very roughly chopped nuts (e.g. cashews or walnuts).