Carrot Cake (Oil Free)

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Ingredients for the Cake

200g wholemeal flour
200g golden granulated sugar
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1 medium carrot, grated
300g unsweetened applesauce (can make own but not too liquid)
1 tsp vanilla essence

Ingredients for the Cream Cheese Lemon Icing

(This makes a lot, so halve mixture if you only want a thin layer on top of the cake!)

125g non-dairy cream cheese (Tofutti is great)
50g vegan margarine, melted
1 tsp vanilla essence
2 tsp lemon juice
300g icing sugar

Preheat oven to 180C. Grease a cake tin and line base with greaseproof paper. Mix together flour, baking powder, baking soda, sugar and cinnamon in a large bowl, whisk the ingredients until they are well combined. In a separate bowl, mix the applesauce, vanilla extract and grated carrot.

Add the wet to the dry mix and combine until there are no dry ingredients visible. Bake for 40 minutes until a sharp knife comes out clean and the cake feels springy. Let the cake rest for 10 minutes before removing from the tin.

Make the icing by beating the cream cheese in a food processor until it’s soft and smooth. Mix in the melted margarine, vanilla essence and lemon juice. Tip in the icing sugar and process the icing until it is of a spreading consistency. Wait until the cake is completely cool before icing it.

 

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8 thoughts on “Carrot Cake (Oil Free)

    1. The Veggie Green

      The apple sauce or purée is the replacement. I made a carrot cake using oil last weekend, and found it too ‘oily’ and heavy, this oil free cake was much lighter and fresher – delicious! Give it a try and let me know how you get on. :)

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