I needed a carrot cake. There are carrots in the fridge that are ready for grating, and my grandparents are coming to view the new house.
There are only two chairs, but there’s plenty of coffee and cake.
This cake is based on a recipe from vegetarian.com – although I realise that it is a loaf and not a cake. That’s because I don’t have a cake tin that is less than 30cm across.
To make this carrot cake, stir together:
· ¼ cup apple sauce
· 1/3 cup melted coconut oil
· 1 ½ tsp cinnamon grounds
· 1 cup sugar
· 1 ¼ cup self-raising flour
· 1/3 cup soy milk
· 1 cup grated carrots
· 1 cup walnuts – stir in last
When combined and delightful, pour into your allotted cake tin or loaf tin. Bake at 180*C for about 45 minutes, until the loaf springs back when touched.
To make the icing, blend together the following
- ¼ cup icing sugar
- ½ cup mylk
- 1 young coconut – flesh only
- 1 tsp raw vanilla
- 1 lemon, zested
Slather that magic onto the cool cake. It’s best to store the icing mix in the fridge until you are ready to serve the cake.