Carrot Cake

Marina cooked us this carrot cake. It was delicious. She kindly gave me the recipe.
Ingredients
5 oz 150 g vegan margarine
8 oz 225 g granulated sugar
4 oz 125 g sultanas
8 fl oz 250 ml water
8 oz 225 g carrots, peeled
5 1/2 oz 140 g strong flour, sieved
5 1/2 oz 140 g wholemeal flour
4 level tsp baking powder
Method
Wash the sultanas in hot water and drain.
Place the margarine, sugar, sultanas and water in a pan. Bring to the boil slowly and simmer until the sugar is dissolved.
Leave to cool.
Grate the carrot and mix in.
Mix in both flours and baking powder.
Put the mixture into a greased and lined 1 Lb loaf tin. Smooth the top.
Bake at 350 F, 180 C, Gas Mark 4 for an hour.
Turn out onto a wire rack to cool.
Slice to serve.
Will keep in an airtight tin for a week.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Carrot Cake

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