Moist carrot cake

200g plain flour
250g grated carrots
180ml plain yofu (white soya yoghurt, about 12 tbsp)
200g sugar
120ml vegetable oil
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
a good pinch of salt
1 teaspoon all spice
1 teaspoon vanilla extract
a couple of handfuls of crushed nuts and raisins if you like
a splash of water

1. add to a large bowl the sifted the flour, bic. of soda, baking powder, salt, cinnamon
2. add the sugar
3. add the soya yoghurt, vanilla extract, oil and mix until you have a smooth batter
4. grate the carrots and add them to the mixture
5. add the crushed nuts
6. bake in a pre-greased tin for about 25/30 mins at 200C or until a toothpick comes out clean

40g or less vegan margarine
100g vegan cream cheese
125g icing sugar
some cornflour if the icing is too runny
1 teaspoon vanilla extract

1. beat all ingredients together and spread on cake


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