VEGAN CARROT CAKE

Monday 15th September 2014
Made a gluten-free version of this tonight, for tomorrow's coffee morning. No walnuts so I replaced them with  flaked almonds.

This time I baked it in the microwave! 

2 reasons for this:
1. Six minutes in there as against 30+ mins in an oven at 180C - talk about saving the planet!
2. And it rises about 25% more in the microwave than it does in the oven.

Also, if you're in a hurry, the microwave wins hands down!

I shall attempt to make a coconut cream topping for it in the morning.

[Pics to come]
31st August 2012

Ingredients:

165g s/r flour

200g sugar

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground ginger

80g grated carrots

70g chopped walnuts
80g vegetable oil
220ml water

Method:

•       Preheat the oven to 180C

•       Measure the flour, sugar, spices,carrot and walnuts - stir to distribute 

•       Add the oil and water to the mix and stir – initially with a large spoon or spatula, then with a whisk

•       Pour in to an oiled and lined 20cm (8” inch) baking tin or cake tin

•       Put in the oven and cook for between 35-40 minutes, until a skewer comes out clean

•       Leave on a cooling rack in the tin for ten minutes

•       Turn out on to the cooling tray

The only way I’ve found not to gorge on this cake is to, as soon as possible, cut it into, say, 50g pieces, then put them in the freezer. This way I can allow myself one piece per day.

Variation: For a gluten free version of this, simply use Dove’s gluten free flour in place of the flour