Ingredients

For the cake

• 110g raisins or sultanas
• 300g carrots, peeled and grated
• 280g plain white flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 2 1/2 tsp mixed spice
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 50g smooth apple sauce
• 300g brown sugar
• 240 ml vegetable oil
• 80g Allergycare Whole Egg Replacer
• 240 ml cold water

For the icing

• 75g vegan margarine
• 175g icing sugar, sifted
• 1 tsp vanilla extract

Method

1. Mix together the flour, egg replacement powder, bicarbonate of soda, baking powder, salt, mixed spice and cinnamon.
2. In a separate bowl, mix the sugar, vegetable oil, vanilla extract and apple sauce. Add this to the flour mix and stir until just incorporated. Take care not to over-stir the mixture.
3. Fold in the carrots and raisins/sultanas.
4. Add the water and stir gently.
5. Pour the mixture into 2 greased and lined sandwich tins.
6. Bake at 180 degrees C for 30 minutes.
7. Meanwhile, soften the margarine and beat in the icing sugar. Add the vanilla extract and mix well, until a light, creamy consistency is achieved.
8. Remove the cakes from the oven and place on a cooling rack. When they are cooled, ice the top of each cake and sandwich them together.

Note:

If you use a different brand of egg replacer, omit the 240mls of water and follow the instructions on the pack to make the equivalent of 4 eggs.