carrot cake with glaze


140 g flour
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
50 g walnuts, chopped
130 g carrots, grated
110 g soft margarine
130 g sugar
2 tbsp soy flour
3 tbsp soy milk


100 g solid soy cream, e.g. Soyatoo
20 g soft margarine
50 g icing sugar
1 tsp vanilla or vanilla sugar


Chop walnuts and grate carrots.
Preheat oven to 180°C, use 20×20 baking pan (grease or use baking paper).

Mix flour, cinnamon, baking powder, soy flour and salt.
Mix margarine and sugar until fluffy with the soy milk. Add the flour mixture little by little and fold in walnuts and carrots.
Add the dough into the pan and bake about 25 minutes (depending on the form used and thus on dough thickness). Let cool.

Glaze: Stir soy cream and margarine til creamy, strain icing sugar and vanilla. Spread on the cold cake. The best way to get a solid glaze is to put the cake in the refrigerator.