Carrot Cake
- Serves:
- 12
- Ready in:
Ingredients
- 275ml Borderfields Cold Pressed Rapeseed Oil
- 350g caster sugar
- 250g plain flour
- 3 large free-range eggs
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 3/4 tsp powdered cinnamon
- 2250g grated raw carrot
For icing
- 175g vegetarian cream cheese
- 175g softened butter
- 250g icing sugar, sieved
- 1/2 tsp vanilla essence
Method
- 1
Beat the Borderfields Cold Pressed Rapeseed Oil and sugar in a mixing bowl; beat the eggs in one by one very well. Sieve all the dry ingredients into the same bowl, stir in and add grated carrots; mix well.
- 2
Pour into a lined rectangle baking tin (30cm/12in) and bake for 40 minutes at 180C/350F/Gas 4 or until a skewer comes out clean.
- 3
Cool in the tin, ready for icing when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.
Carrot Cake was taken from 65 of COOK VEGETARIAN
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- 275ml Borderfields Cold Pressed Rapeseed Oil
- 350g caster sugar
- 250g plain flour
- 3 large free-range eggs
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 3/4 tsp powdered cinnamon
- 2250g grated raw carrot
For icing
- 175g vegetarian cream cheese
- 175g softened butter
- 250g icing sugar, sieved
- 1/2 tsp vanilla essence
- 1
Beat the Borderfields Cold Pressed Rapeseed Oil and sugar in a mixing bowl; beat the eggs in one by one very well. Sieve all the dry ingredients into the same bowl, stir in and add grated carrots; mix well.
- 2
Pour into a lined rectangle baking tin (30cm/12in) and bake for 40 minutes at 180C/350F/Gas 4 or until a skewer comes out clean.
- 3
Cool in the tin, ready for icing when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.
Carrot Cake was taken from 65 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
