Carrot cake has always been my favourite, so I decided to make my own! This is my first attempt and I have to say that I was verily pleased with the result! It’s so easy to make and tastes amazing! 

Carrot Cake

8 oz (225g) grated carrot 
6 oz (170g) sultanas or raisins 
5 oz (140g) SR white flour 
5 oz (140g) SR wholemeal flour 
6 oz (170g) sugar 
1 tsp cinnamon 
1 tsp ginger 
7 fl oz (200 ml) vegetable oil 
7 fl oz (200 ml) water 
pinch of salt 
dash of vinegar 
½ tsp vanilla essence


6 oz (170g) icing sugar 
½ tsp vanilla essence 
3 oz (115g) vegan margarine 
cashews or sunflower seeds

1. Preheat the oven to 190C/375F/gas mark 5. 
2. To make the cake, stir all the dry ingredients together and then mix the wet ones in. 
3. Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin. 
4. To make the icing mash the sugar and vanilla essence into the margarine with a fork. 
5. Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.