Carrot Cake
Prep time 15 minutes
Cooking time 25 minutes
Serves 40
Ingredients
- 300g Yellow Split Pea Flour
- 700g margarine
- 700g self-raising flour
- 650g caster sugar
- 350g grated carrot
- 150g sultanas
- 1 tsp xantham gum
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp vinegar
method
Preheat the oven to 175 degrees, grease and line a gastronorm tray with parchment (tray measurement 1/1 65mm).
Place the margarine and sugar in a pan over a medium heat and warm until the margarine is melted and the sugar dissolved.
Add all the remaining ingredients, excluding the vinegar, into a large bowl and stir to combine.
Pour in the margarine and sugar mix and continue to stir until you have a nice thick batter, finally stir in the vinegar.
Pour the batter into the prepared tray and bake for 35-40 minutes until golden.
Remove from the oven, leave to cool in the tin before cutting into squares and serving.
serving suggestion
Vegan custard