|Prep time||2 hours|
1 hour: 20 minutes preparation and about 40 minutes to cook.
This is lovely – all moist and yummy.
- Measuring spoons
- Large mixing bowl and wooden spoon/whisk
- Greaseproof paper or baking parchment
- Pencil and scissors
- 1 x 20cm/8 inch round spring form, loose-bottomed cake tin (you can use a non-spring form tin, but it should have a removable bottom!)
- Pastry brush (if not using low-cal spray to grease tin)
- Measuring jug
- Toothpick or thin wooden kebab skewer test cake
|oil or low-cal spray for the cake tin plus greaseproof paper|
|200||g||light brown sugar or caster sugar|
|3||c||grated carrots – about 4 1/ 2 medium carrots, grated on very small holes|
|1 1⁄2||c||raisins – crunched up in the food processor or blender for a few minutes|
|375||c||fine wholemeal self-raising flour|
|1||t||bicarbonate of soda|
- Oil or spray a 20cm/8 inch loose-bottomed or spring-form cake tin.
- Cover the base of the tin with greaseproof paper.
- Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 - no hotter, as the cake needs to cook quite slowly so the middle cooks but it doesn’t get burned on the top. If you have a fan-assisted oven, reduce this temperature by about 5-10 degrees.
- In a saucepan, melt the margarine and then add the sugar. Stir around until it has all melted.
- Add the grated carrot, raisins and spices. Let the mixture cook gently for a couple of minutes, but keep stirring with a wooden spoon.
- Sieve the flour, bicarbonate of soda and salt into a large bowl.
- Add the mixture from the pan, plus soya milk. Beat thoroughly with a wooden spoon until everything is mixed in well.
- Pour cake batter into the tin and place on top shelf of oven.
- Bake for 40-50 minutes. Test after 35 minutes by sticking a toothpick into the centre of the cake. If it comes out clean, the cake is done! Otherwise, put the cake back in the oven for another 5-10 minutes or so, testing again.
- Meanwhile, make the icing.
- Blend the tofu until very smooth – use a blender (stick or goblet) or a food processor.
- Add the other ingredients and blend again.
- Chill the icing in the fridge in a covered bowl before spreading on cake.
- When the cake is ready, cool it on a rack before removing from tin.
- When the cake is completely cold, smooth on the icing, using a palette knife or rubber spatula. You can leave it as it is or make patterns with a fork.