Carrot Cake

by Jo 

Serves 6-8

225g self raising flour
225g sugar
280oz grated carrots
150ml canola oil
3 tsp egg replacer
6 tbsp water
2 teaspoons baking powder
1 teaspoon cinnamon
1 ground nutmeg
2 teaspoons vanilla essence
¼ cup chopped walnuts (optional)

Topping
1 tub Tofutti cream ‘cheese’
100g vegan margarine
100g icing sugar
2 tsp vanilla essence


Preheat oven to 180°c.  Grease and line a 20cm loose bottom cake tin.

Combine egg replacer and water and mix well.

Mix together all cake ingredients including the egg replacer mixture (this should make a fairly wet mixture). Pour into cake tin and bake for 1¼ to 1½ hours, until a sharp knife comes out clean. 

While cake is cooking, make topping by combining all ingredients until smooth.  Refrigerate topping until ready to use.

When cake is cooked remove from oven and cool completely before icing.  You can either use the topping to ‘ice’ the cake or to spoon over individual slices when serving.

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