Carrot Cake
Ingredients
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125g Sunflower oil
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1 jar HapiSoy Sweetened Condensed Soy Milk
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250g coarsely grated carrot
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1 grated rind of orange
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1/2 cup coarsely chopped walnuts
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1 1/2 cups Self raising flour or 185g
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½ tsp baking powder
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1 tsp Orgran egg replacer
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2 tsp mixed spice powder
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1/2 cup soy milk
Method
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Pre-heat oven to 180oC or 160oC fan forced
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Grease deep 22cm round cake pan. Line base with baking paper
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Beat the oil and sweetened condensed soy milk until they turn creamy.
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Transfer mixture to a large bowl. Stir in carrot and nuts.
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Sift in the flour, spice powder, egg replacer and baking powder.
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Gradually add the soy milk and mix everything well with a spatula until everything gets well mixed. Don't overmix.
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Pour the cake batter into the already prepared loaf mould and bake in the middle rack for 45-50 minutes or until the skewers inserted come out clean.