Carrot Cake
Method
- Cream the sugar with the margarine and mix in the grated carrots, sultanas, walnuts, vanilla essence, orange juice and zest
- Stir the flour in to the mixture and stir well, ensuring everything is evenly distributed
- Transfer the mixture to a greased, lined cake tin and bake until a skewer stuck into the centre comes out free of cake mix
- Allow the cake to cool completely while you mix the ingredients for the icing
- When the cake is cold, carefully spread the icing over the surface. Sprinkle with additional zest if liked and decorate with walnut halves
Cooking Temperature: 200 degrees
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Cooking Time: 45 Minutes
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Serves: 12
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Keeps For: 5 days
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Tips and Comments
- See Not-Dairy for info on soya marge.
- You could also try this raw version.