Carrot cake

Delicious CARROT CAKE from my 1st issue Crumble Magazine

Enjoy!

vegan version

2 cups of wholeweat flour

1 cup of flaked almonds

1/2 cup of brown sugar

2 1/2 tbs cinnamon

1/2 tsp ginger

1 tsp baking powder

1 tsp soda

Mix ingredients. 

In another bowl:

1/2 cup of vegetable oil

2 cups of grated carrots

2 tbs agava syroup (or honey if you eat)

0,5 cup of soya milk

Mix and combine togeher with flour mixture

(dough must be quick enough - if not add more flour or soya milk)

oven 180C

about 35-40 min (try - stick must be dry)