Carrot Cake

Recipes | November 18, 2016 | By

Carrot Cake
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Ingredients
  1. 3 tsp Orgran No Egg mixed with 6 tbsp water until frothy
  2. 3/4 cup oil
  3. 3/4 cup soy milk
  4. 1/2 cup sugar
  5. 2 cups flour
  6. 2 tsp ground cinnamon
  7. 2 tsp baking powder
  8. 1/2 tsp salt
  9. 1 can crushed pineapple in syrup, undrained
  10. 2 cups grated carrot
  11. 1 cup sultanas
  12. 1 cup chopped pecan nuts
Instructions
  1. Beat no-egg, sugar, soya milk and oil together until well mixed.
  2. Combine flour, cinnamon, baking powder and salt.
  3. Gradually beat dry ingredients into wet mixture.
  4. Add pineapple, sultanas, nuts, and carrot and mix well.
  5. Pour into a large greased baking tin.
  6. Bake at 180 degrees in a preheated oven for 60 minutes.
  7. Test with a toothpick in the center - if it doesn't come out clean, bake for a while longer (make sure you didn't just poke a sultana)
  8. Optional: Ice with white icing sugar or coconut whipped cream once cool and top with extra chopped pecans.
Notes
  1. Recipe credit: Laura, Beauty Without Cruelty
  2. Photo credit: My Darling Vegan
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