Vegan Carrot Cake
3/4 cup + 2 tbsp flour (125 g)
1/2 cup sugar (40 g)
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/3 cup grated carrots
1/4 cup raisins (40 g)
1/4 cup pistachios (or walnuts) (30 g)
3 tbsp oil
1/2 cup water
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
Mix the dry ingredients together, then add the wet ingredients. Pour the batter into a greased baking pan (I use a small 930 ml rectangular pan).
Bake at 175°C for 35-45 minutes. Test with a toothpick to see if the cake is ready — if it comes out clean, it's done.
Once the cake has cooled, you can frost it with vanilla buttercream made from softened margarine, powdered sugar, and vanilla extract.
If you want to make it a two-layer cake, simply double the recipe and bake in two round cake pans. It looks fantastic for parties this way!