Carrot Cake

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Carrot Cake

A lovely loaf cake with a hint of ginger and cinnamon - perfect for the festive season!

Ingredients

353 grammes flour
225 grammes sugar
1.5 cups carrot, finely shredded /grated
3 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons vanilla extract
1.5 teaspoons egg replacer
1/2 tsp salt
1 teaspoon fresh ginger, grated (or ½ teaspoon dried)
90 ml oil
310 ml soy milk

Method

1: Preheat oven to 350° F/180° c.

2: In a large bowl, stir together the flour, sugar, baking powder, cinnamon, egg replacer and salt

3: Add the milk, vanilla, oil, carrot and ginger and mix together gently until "just mixed."

4: Pour into lightly oiled bread tins (fill them about half way) and bake for approximately 25 minutes. Ready when a thin knife or toothpick comes out clean.

5: Once cooled, top with cashew cream if you like

 

Photo source: Pixabay