Carrot Cake

Ingredients

  • 125g Sunflower oil

  • 1 jar HapiSoy Sweetened Condensed Soy Milk

  • 250g coarsely grated carrot

  • 1 grated rind of orange

  • 1/2 cup coarsely chopped walnuts

  • 1 1/2 cups Self raising flour or 185g

  • ½ tsp baking powder

  • 1 tsp Orgran egg replacer

  • 2 tsp mixed spice powder

  • 1/2 cup soy milk

Method

  1. Pre-heat oven to 180oC or 160oC fan forced

  2. Grease deep 22cm round cake pan.  Line base with baking paper

  3. Beat the oil and sweetened condensed soy milk until they turn creamy.

  4. Transfer mixture to a large bowl.  Stir in carrot and nuts.

  5. Sift in the flour, spice powder, egg replacer and baking powder.

  6. Gradually add the soy milk and mix everything well with a spatula until everything gets well mixed. Don't overmix.

  7. 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.