I made this in October for my housemate's boyfriend who has decided to be vegan for awhile. Given that the typical cake has eggs and butter we were determined to find a recipe what he would be able to enjoy guilt-free. I had never made carrot cake before and it wouldn't have been my cake of choice but this has honestly got to be my most favorite cake to date. It was moist, sweet and smelt amazing and between the 5 of us was devoured in the space of a couple of hours.
Ingredients: 200ml of vegetable oil, 170g of brown sugar, 1/2 teaspoon of vanilla extract, 200ml of water, 230g of grated carrots, 70g of pecans chopped, 100g of sultanas, 1 teaspoon of cinnamon, 1 teaspoon of ginger, 280g of self-raising flour.
Beat oil, sugar and vanilla essense, add water and mix (remember oil and water don't mix so don't worry if it looks weird). Stir in carrots, pecans and sultanas until completely covered. Sift in cinnamon and ginger and stir. Then sift in flour (a half at a time) and mix until well combined. It doesn't look the most appealing but when it's cooked I think the picture below is proof that it looks amazing.
Bake at 180 degrees celsius (in a pre-heated oven) don't forget to grease the tin with oil. Bake for 40-45 minutes.
Do keep an eye on the cake when baking though because the sultana's on top will burn first - you just don't want it to burn too much.
I made one layer first and then decided that I wanted the cake to be bigger so I baked another layer the next day. In terms of storing the first layer I made, I wrapped it up in cling film and put it in the fridge.
The topping was a suggestion made by another housemate, it was a combination of icing sugar (150-200g) and orange juice (1.5- 2 tablespoons depending on the consistancy desired) - we made a very thin layer and it complemented the cake perfectly.
I had four slices; 2 on the their own, 1 slice with vanilla ice-cream and the other with apricot jam. I would recommend the vanilla ice-cream.
I cannot wait to bake it again.
Olola
x
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