Vegan Carrot cake

A few weeks ago  I was completely submerged into a Mary Berry cook book and came across a rather scrumptious looking carrot cake. I obviously couldn't just flick the page over as it was screaming out of the book for me to make it so I took myself over to the pantry and picked out the ingredient to assemble this delicious looking beauty.

 You will need;
175g/6fl oz sunflower oil- plus extra for greasing
175g/6 oz dark muscovado sugar
9 table spoons of apple puree
175g/ 6oz of grated carrots
85g/3 oz of saltanas
55g/ 2oz walnut pieces
grated rind of a orange
175g/ 6 oz self raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2 tsp grated nutmeg

 Whist this cake is delicious as well as being nutritious it is also vegan! So all the vegans out there, watch out this is a heart breaker. First pre heat your oven to 180o c/350o f/ gas mark 4 . Then make a puree of apple. This acts as the eggs and binds the mixture together.

Next grate a carrot. It is the main part in the show, right?

 Add the muscavardo sugar, the apple puree and the oil into a large mixing bowl and mix up until smooth

Next gentally stir in the sultanas and walnut pieces and dont forget the vibrantly orange carrots that really give the carrot cake its name- carrot cake.

 Sift together the flour, bicarbonate of soda, cinnamon and the nutmeg and combine in your large mixing bowl.

 With your oven preheated, place it into the centre of your oven and bake for 40-45 mins. Then remove the cake from the tin and place on a wire rack to cool completely before icing.

By the way- this cake is very delicious if, like me, your the sort of person that likes, nuts, berries etc.

And with that- the end approaches and its time to kiss goodbye. Im going to lounge around next to the blazing whist eating christmas ckae from the church service this morning and drinking very english tea. Good night! Happy sunday!
Bella x