Ignatz's vegan recipes

Apricot-Carrot Cake

Created 19 Sept '08

Preheat oven to 180*C (350*F)

In medium bowl
Mix together-
300g (10 oz) wholewheat flour
1 tsp ginger
1 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

In large bowl
Mix together-
1/4 cup rice bran oil

1 cup chopped dried apricots
1 cup apple juice
1/2 cup sugar
3 cups, 300g (10 oz) grated carrots

Gently mix dry ingredients into wet.
Pour into greased 20-25cm (8-10in) springform tin.
Bake for 80 minutes, or until inserted chopstick
comes out dry.