World Vegan Day – 1st November
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The 1st November is the 20th World Vegan Day, and this year it also marks the 70th Anniversary of The Vegan Society, and the term ‘veganism’.
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Home » Baking, Recipes

Carrot Cake

Submitted by on November 1, 2011 – 9:30 am2 Comments

This recipe is from Suma Cookbook Volume 2
Suma cook book (BK027)
and is free with any order.

Welcome to the Suma Cookbook Volume Two. This is the second in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living. This collection provides culinary ideas for cakes and sweets using Suma nuts, fruit, grains, spreads, coffee, cocoa and spices. We hope you enjoy the book and will check the Suma website for further volumes. You can also view our entire range of branded products at : www.sumawholesale.com

Bon Appetit!

Ingredients:

115g (4oz) plain flour
1 tsp Suma Baking Powder (HE225)
½ tsp Suma Bicarbonate of Soda (HE299)
½ tsp Suma Organic Ground Cinnamon (HE139)
pinch of salt
2 eggs
170g (6oz) Suma Raw Cane Sugar (LJ251)
115ml (4fl oz) Suma Organic Sunflower Oil (GT080)
170g (6oz) grated carrot
60g (2oz) Suma Organic Walnuts, chopped
115g (4oz) Suma Organic Raisins
For the frosting:
170g (6oz) cream cheese
85g (3oz) Suma Organic Icing Sugar (LJ255)
Zest of an un-waxed lemon
A little of the juice to mix

Instructions

1/ Grease a 23cm/ 9in cake tin and line base with baking parchment.
Preheat the oven to 180° C/ 350°F/ Gas Mark 4.
2/ Beat together the eggs, sugar, and oil. Then add the grated carrots, nuts and raisins, mixing well.
3/ Sieve in the flour, baking powder, bicarbonate of soda, cinnamon and salt, mixing well all the time.
4/ Pour the mixture into the lined tin and bake in the centre of the oven for 30-50 minutes until the cake is shrinking from the sides or until a knife inserted in the centre comes out clean.
5/ Remove from tin and leave to cool completely on a wire cooling rack. Peel off baking parchment when cool.
6/ For the frosting, gently combine the icing sugar and lemon zest with the cream cheese, adding a little juice to loosen the mix. Cover the top and sides and leave in a cool place to set a little.

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