Name: Vegan carrot, coconut and orange cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 175 ml castor sugar; 200 ml coconut oil; 125 ml coconut milk; 4 carrot finely grated; 100 ml pecan nuts or walnuts, chopped; 125 ml flax seed meal; 100 ml desiccated coconut; 10 ml orange zest only; 250 ml flour cake; 5 ml Robertson's bicarbonate of soda; 10 ml Robertson's baking powder; 250 ml bread flour whole wheat; 7 ml cinnamon ground; 5 ml mixed spice ground; 100 ml orange juice

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Ingredients (15)

175 ml	castor sugar
200 ml	coconut oil
125 ml	coconut milk
4	carrot — finely grated
100 ml	pecan nuts — or walnuts, chopped
125 ml	flax seed meal
100 ml	desiccated coconut
10 ml	orange — zest only
250 ml	flour — cake
5 ml	Robertson's bicarbonate of soda
10 ml	Robertson's baking powder
250 ml	bread flour — whole wheat
7 ml	cinnamon — ground
5 ml	mixed spice — ground
100 ml	orange juice

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Method:

Beat oil and sugar, till thick, then beat in the coconut milk.

Add the grated carrots, nuts, flax meal, coconut and orange rind – mix so that it resembles a thick batter.

Sift dry ingredients into mixture and mix well, before adding spices and orange juice and once again mix to ensure ingredients are well combined.

Pour into well-greased and lined baking pans.

Bake at 180 for 45minutes-remove and allow to cool.

The cake can be iced with a mixture of vegan cream cheese and icing sugar and topped with more chopped nuts – I just dusted icing sugar and sprinkled some desiccated coconut.

Reprinted with the permission of Healthy Vegetarian Foods.

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