Dark Carrot Cake

Makes a 2lb loaf
Oven Temperature: 140ºC/275ºF
Cooking Time: 75 minutes

A dark, heavy, spicy carrot cake. A veganised version of my childhood favourite.

250g (10 oz) wholemeal self raising flour
1tsp baking powder
4tsp ground cinnamon
2tsp grated nutmeg
100g (4 oz) vegetable margarine (mashed banana works too- omit marg at step 1 and add banana at step 2)
100g (4 oz) demerara sugar
100g (4 oz) agave syrup or golden syrup
250g (10 oz) grated carrot
1) Melt margarine, sugar and syrup over a low heat. Stir, and take off the heat.
2) Put flour, baking powder and spices into a bowl and pour sugar mixture on top.
3) Stir well and then add the carrot.
4) Bake in a 2lb loaf tin for about an hour and 15 minutes! (140ºC/275ºF)

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