This cake was based completely on a recipe found in NOW VEGAN: Fresh And Healthy (2008) by Animal Liberation NSW‘s Lynda Stoner. Stoner, went undercover for Animal Liberation to expose the brutality of the NSW (New South Wales) Government approved pig-dogging, described here – Lynda Stoner: Going undercover to reveal the bloody truths of pig dogging
Commercial, store-bought carrot cakes are loaded with additives. With home-cooking you can see every ingredient that goes into it, and you get to choose what additives you consume.
Carrot Cake with Passionfruit Icing
photo credit: MacLeod
The Carrot Cake
1 cup plain wholemeal flour
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon (or Allspice)
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup oil (example: macadamia, sunflower, light olive)
440 gram tin crushed pineapple, well drained
1 cup grated carrot
Preheat oven to 170°C fan-forced (180°C non fanforced/ 356°F).
Mix all the dry ingredients together: flour, spices, bicarb, baking powder, sugar, walnuts. Making sure it is well mixed.
Add the oil, pineapple and carrot, mix well.
Pour into a greased and line baking tin.
Baking for 35-40 minutes or until a wooden toothpick comes out clean.
Combine vegan margarine, powdered sugar, a little cornflour and lemon juice, til it reaches pouring/spreading consistency. Add sugar and lemon juice to taste.
Top with the seeds and juice of a passionfruit