Sunday, 6 December 2009

Carrot cake

This is a good cake. I'm so happy we still have half of it waiting for us in the fridge.

Carrot Cake

For the cake:
1 cup sugar
2 cups flour
pinch of salt
1 teaspoon cinnamon
1 teaspoon baking powder
2 cups grated carrot
3/4 cup vegetable oil
1/4 cup applesauce
2 tsp vanilla essence
6 tbsp ground flax seeds
12 tbsp water
1/2 cup chopped hazelnuts

For the icing:
3 oz vegan cream cheese
1/4 cup margarine
1 1/2 cups icing sugar

In a large bowl, mix together the sugar, flour, salt, cinnamon and baking powder. Separately mix together the ground flax seeds and water then add to that the carrots, oil, apple sauce and vanilla. Add wet ingredients to dry and combine well. Stir in the chopped hazelnuts. Put the mixture into a loose bottomed, greased 7" cake tin. Bake at 150c for about an hour and a half or until a skewer comes out clean. Cool for half an hour or so, turn out, then cool completely before icing. For the icing just mix up all the ingredients until completely smooth. the icing will set in the fridge after a couple of hours.
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