Carrot Cake (egg-free)

225ml (8fl oz) oil
125g (6oz) brown sugar
110ml (4fl oz) honey
325ml (12fl oz) soya milk
700g (1½ lb) plain wholewheat flour
2 teaspoons baking power
1 teaspoon salt
1½ teaspoons baking powder
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoons ground nutmeg or allspice
225g (8oz) grated carrot
110g (4oz) chopped walnuts
110g (4oz) raisins

200g (7oz) creamed coconut
Finely grated rind of ½ lemon
3-4 tablespoons icing sugar, to taste
3 tablespoons fresh lemon juice
75-100ml (2½ - 3½ oz) hot water
6 dessertspoons lightly toasted dessicated coconut

Preheat the oven to 180°C/350°F/Gas Mark 4. Oil a 25cm (10in) ring-shaped cake tin. Blend the oil and sugar, add the honey and soy milk, and beat together. Combine the flour, baking powder, salt, and spices, and add to the oil mixture. Add the carrots, walnuts, and raisins; mix well and place in the pan.

Bake in the oven for 55 minutes, or until a skewer inserted in the thickest part of the cake comes out clean. Allow the cake to cool for 5 minutes in the pan, and then turn out  onto a wire rack.

To make the icing, beat together the creamed coconut, lemon rind, icing sugar, and lemon juice with enough hot water to give the mixture a spreading consistency. Spread the icing over the cooled cake, and then sprinkle evenly with the lightly toasted coconut.

Makes a 25cm (10in) ring-shaped cake.

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