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Banana, Carrot and
Walnut Cake
NFO

 

A satisfying, but not too sweet, loaf cake. Perfect for afternoon tea, spread with a little low fat spread and jam or just a dusting of icing sugar. The walnuts add an extra crunch, but the cake also works well without the nuts.

  
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Ingredient

Quantity

Procedure
     
plain flour 275g Sift into mixing bowl.
soya flour 25g
baking powder 3 tsp
     
muscavado sugar 150g Add and mix.
walnuts, chopped 50g
carrots, grated finely 2 medium
     
rapeseed oil 150g Add and mix well. Place in a 1kg non-stick loaf tin and bake in a preheated oven at 180degC, for 40-45 mins, until a knife comes out clean.
banana, mashed 1 large
soya milk 50g
All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards

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These pages were last updated 22nd May 2010
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