Vegan Carrot Cake

• cake
• 8 ounces grated carrot
• 6 ounces sultanas or raisins
• 5 ounces white flour
• 5 ounces wholemeal flour
• 6 ounces sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 7 fluidounces vegetable oil
• 7 fluidounces water
• 1 pinch salt
• 1 dash vinegar
• 1/2 teaspoon vanilla essence
• icing
• 6 ounces icing sugar
• 1/2 teaspoon vanilla essence
• 3 ounces vegan margarine
• cashews or sunflower seeds

1. Preheat the oven to 190C/375F/gas mark 5.
2. To make the cake, stir all the dry ingredients together and then mix the wet ones in.
3. Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.
4. To make the icing mash the sugar and vanilla essence into the margarine with a fork.
5. Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.

cake, carrot, sultanas, white flour, wholemeal flour, sugar, cinnamon, ginger, vegetable oil, water, salt, vinegar, vanilla essence, icing, icing sugar, vanilla essence, margarine, cashews

Taken from www.yummly.com/recipe/Vegan-Carrot-Cake-1306461 (may not work)