A warmly spiced vegan carrot cake packed with grated carrot, sultanas and a blend of cinnamon, nutmeg and ginger. Uses soya milk and vegetable oil — no eggs or dairy needed.
👩🍳 Method
1
Preheat oven to 150°C. Grease and line your cake tin(s).
2
Mix together the vegetable oil, light brown sugar, vanilla extract and soya milk until combined.
3
Stir in the grated carrots.
4
Sift in the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and salt. Fold into the wet mixture until just combined.
5
Fold in the sultanas.
6
Pour into the prepared tin(s) and bake for 45 minutes until a skewer comes out clean.
