Carrot Cake recipe

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Carrot Cake

8 oz. flour.
12 oz. finely grated carrots
4 oz. soya flour. 4 oz. chopped walnuts.
8 oz. raisins
¼ pint apple juice
Optional flavourings: cinnamon, nutmeg, vanilla.

Ingredients - Topping
2 oz. plain tofu - poached for 10 minutes.
Juice & rind of 1 orange.
1 tsp. honey.
Vanilla - a few drops


Preheat the oven Gas 4 /180ºC /350ºF
Brush a 6” x 6” cake tin lightly with olive oil.
Mix all the dry ingredients together.
Add enough apple juice to make a stiff mixture.
Put into the pre-oiled tin.
Cook in the centre of oven until firm for approximately 1 ¼ hours.
Blend all the topping ingredients together.
When the cake is cool spread the topping onto the cake.

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