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Carrot Cake

(16cm ring cake tin – for a normal-sized tin, double the ingredient amounts)

200g (1 ¾ cups) flour
2 large carrots
100g (1/2 cup) cane sugar, finely grated
100ml (1/2 cup) plant oil
2 tsp vanilla sugar
3 tbsp lemon juice
½ lemon’s zest, grated
2 tsp baking powder
a pinch of cinnamon

Egg Replacer (Optional)

Prepare the egg alternative. Mix in sugar, oil, cinnamon, vanilla sugar, lemon juice, lemon zest and the grated carrots. Combine flour and baking powder and thoroughly mix them with the rest of the dough.

Grease the cake pan and fill it with dough. Bake at 160°C / 320°F for about 30 minutes.

75g (1/2 cup) icing sugar
2 drops lemon flavor
1 tbsp amaretto (optional)

Whisk everything into thick icing using 1 to 2 tbsp of hot water (use less water at first, the mixture gets runny pretty easily). Use a pastry brush to apply the icing to your still-warm cake.