Carrot cake with white chocolate and cream cheese frosting

 

Carrot Cake

225g grated carrot, 170g raisins, 140g white flour, 140g wholemeal flour, 170g sugar, 1 tsp cinnamon, 1 tsp ginger, 200ml vegetable oil, 200ml water, pinch of salt, dash of vinegar, 1/2 tsp vanilla essence

White chocolate and cream cheese frosting

2 tubs cream cheese (I prefer to use a sweet version, such as Pure), 1/2 vanilla essence, 100g melted white chocolate (any wholefood store will sell vegan chocolate, or the free from aisle in a supermarket will likely stock it if they have such an aisle)

Mix all dry ingrdients together. Mix in all wet ingredients. Bake for 45 minutes at 190°C. Reduce to 160°C and bake for a further 30 minutes. Leave to cool and decorate with the frosting. Garnish with chopped walnuts.

 

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