Vegan carrot, coconut and orange cake
|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|
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.