This cake contains no animal derived products (no eggs, no added fats, processed sugar, no milk).

Everyone I tried it on loved it and it is ideal to cut into squares and add to children's lunch boxes as a quick pick-me-up snack during the day. It is also a good replacement to cereal bars.

The consistency is dense but not heavy and the texture is very pleasing. Like most of my cakes, you do not require a mixer or food processor and the secret is not to overmix, just use a large metal spoon and fold in rather than mix. You will need:

1 cup grated carrot
1 cup golden raisins
1 cup water
1 cup non-dairy yoghurt or one extra cup water
1 teaspoon cinnamon powder
1 teaspoon allspice
1 cup coconut
1 teaspoon powdered cloves ground
3/4 cup honey
pinch of salt
1 spoon of Cider Vinegar
3 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate
1 cup coconut milk

Heat the oven to 160C.

In a saucepan mix the water, grated carrots, spices and the raisins. Bring the water to boil then reduce the heat and let it simmer for 8 - 10 minutes. Add the honey and salt and stir for about three minutes. Remove from heat and let the mixture cool completely.

In a large bowl sieve the flour and baking powder and bicarbonate. Stir and add the coconut and other dry ingredients. Add the coconut milk, non dairy yoghurt or water, cider vinegar to the raisin and carrot mixture. Stir well. Fold in the wet ingredients into the dry ingredients using a metal spoon. Do not overmix. Pour the cake batter in a greased bake tin of 23 cm and bake for half an hour until the cake is golden. (I scattered a fruit, seed and nut mixture on the surface before baking but this is optional).

Glaze the surface with a teaspoon of warm honey by using a brush. Allow to cool before removing from the cake tin.

More recipes by Lea are available on www.goodfoodeveryday.wordpress.com and  www.facebook.com/goodfoodeveryday.

 

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