Carrot cake made with vegan ingredients.

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INGREDIENTS

225 grams carrots ; grated
170 grams sultanas or raisin
140 grams Self raising flour
140 grams self raising wholemeal flour
170 grams sugar
1 teaspoon Cinnamon
1 teaspoon ginger
200 ml Vegetable oil
200 ml Water
1 pinch Salt
1 dash Vinegar
170 grams Confectioners Sugar
1 teaspoon Vanilla extract
115 grams Margarine ; vegan

Servings

INSTRUCTIONS

Preheat the oven to 190°C/375°F/gas mark 5.

To make the cake, stir all the dry ingredients together and then mix the wet ones in.

Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.

To make the icing mash the sugar and 1/2 teaspoon vanilla essence into the margarine with a fork.

Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (107g)
Recipe Makes: 10 Servings

Calories: 398
Calories from Fat: 210 (53%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 302.3mg		10 %
Potassium 95.5mg		3 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 45.7g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 398

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