|Great Carrot Cake!|
I'd made this delicious Vegan Banana Bread recipe a couple of weeks ago for a dairy-intolerant friend's visit and was delighted at how rapeseed oil made for a much lighter cake, however we don't have a lot of oil at the moment so I went half and half with softened butter.
2 cups strong plain flour
2 cups demerara sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 cup rapeseed oil
1/2 cup softened butter
3 cups grated carrot
Splash of apple juice
1/2 cup chopped mixed nuts
Preheat oven to about 180c and grease two loaf tins
Measure all the dry ingredients (flour, sugar, baking powder and soda, salt, cinnamon) into a large bowl and mix together thoroughly.
Add the oil and butter and mix well.
Add the carrot and mix well.
Add the eggs one at a time, mixing well between each.
Add a splash of fruit juice if your mix doesn't look soft enough. I would have preferred to use orange juice, but we only had apple!
Mix in the chopped nuts. You could substitute sultanas or other dried fruit, chopped chocolate or even mixed seeds at this point.
When cooked, leave the cakes in their tins to cool. If you try and remove them when they are still warm they will just crumble up.
I was very pleased with how this recipe turned out so a big thanks to And Baby Cakes Three! The cake is moist and sticky - almost like a gingerbread texture - and has such a good flavour that there was no need to add any kind of icing or frosting. It's very moreish so I am glad I made two loaves or there wouldn't have been any left for our guests today!