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NO POISON USED – EX-WIFE’S ACCIDENTLY VEGAN CARROT CAKE

When relationships break down and people go their seperate ways it appears to be more common than not that people stop talking with each other, especially when it relates to a marriage.

Well for me and my ex that is not the case. We are very civil towards each other. In fact I received a call from her today asking if I wanted to share with my work colleagues a carrot cake she was making while on holidays.

Once she said it was vegan I didn’t have to be asked twice (she is not vegan).

I took it into the office and it was all gone within half an hour, even though everyone knew it was vegan. In fact some asked for more.

Depending on the size of your baking dish/dishes the recipe will make two cakes. She kept one of them as a cook’s treat…ha ha!

EX-WIFE'S ACCIDENTLY VEGAN CARROT CAKE

Print Recipe
Serves: Heaps Cooking Time: 50M

Ingredients

  • 2.5 cups self rising wholewheat or white flour or combo of both
  • 1kg carrots, roughly chopped, boiled, cooled and mashed
  • 400gm tin crushed pineapple in juice
  • 1 heaped tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp salt
  • 1 cup pecans chopped
  • 6 tbs sunflower oil
  • 4 tsp egg replacer powder
  • 3/4 cup raw or brown sugar

Instructions

1

Preheat oven to 170 degrees celsius (fan forced oven).

2

Combine all dry ingredients in a large bowl - flour, egg replacer, pecans, salt, nutmeg, cinnamon. Mix thoroughly.

3

Combine all wet ingredients in a separate bowl - pineapple including juice from pineapple tin, mashed carrots and sunflower oil.

4

Mix wet ingredients into dry, ensure all combined but don't over mix.

5

Divide mixture into lined baking trays. Bake for around 50 mins or until knife/skewer comes out clean.

6

Allow to cool on a rack.

7

Frost with mounds of sweetened Tofutti plant based cream cheese or as in this case mix together some lemon juice, lemon zest and icing sugar o make a glaze.