28 April 2012



1/2 kg shredded carrots
1/2 kg flour (at least 250 g whole wheat)
0,75 cup of unrefined sugar
2 tbsp soy flour
1/2 cup of canola oil
50g raisins
3 tsp backing powder
1/2 cup of rice milk
1/2 tsp salt
1 tsp vanilla sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbsp shredded coconut
1 tbsp of vegan margarine


preheat the oven to 180 degrees C.
mix the flour, backing powder, raisins, spices and salt in a bowl.
separately mix carrots, sugar, oil and rice milk and combine with the dry ingredients.

grease pan with a vegan margarine and dust with flour. spread the mixture in the pan and bake for 1 h or until the fork comes out clean.

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