- 1/2 cup Light Soft Brown Sugar
- 3 1/2 cups white sugar
- 2 + 1/2 cups plain flour
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla essence
- 2 teaspoons of cinnamon
- 2 cups grated carrots
- 2 cups chopped walnuts
- 1 cup soft vegan butter
- pinch of salt
- 1/2 cup of soy or almond milk
Grate the carrots (in a food processor to save time or manually) and chop the walnuts (or buy them chopped, around 200-250 gr).
Then combine all the dry ingredients in a bowl, followed by the carrots and walnuts. Combine everything with a spoon. Then add the milk, vanilla extract and soft butter (if the butter is not soft place it for 15-30 seconds in the microwave).
Grease a baking tin or use baking paper to cover the inside of a baking tin and spread in the mixture evenly. Allow to bake for 45 min at 180 o C. Check with a toothpick at the centre of the cake to if it's cooked, if not allow an additional 10 minutes. Don't open the door of the oven during the first 40 minutes.
