We usually try to make sure that none of our recipes use any fancy ingredients that you can’t get at a normal supermarket, these cakes are a bit of an exception but if you can get hold of soya yoghurt and vegan cream cheese it’s well worth it because they taste AMAZING. If you can’t get the cream cheese they also taste great with regular icing. Greta, Jess and Luke cooked these at our friend Alex’s house and we ate them naked outside which was scary but fun!
1+1/3 cups self raising flour, teaspoon of cinnamon, 1+ 1/3 sugar, 2/3 cup vegetable oil, 2/3 cup soya yoghurt, 2 teaspoons vanilla essence, 2 cups grated carrots, ½ cup walnuts, ½ cup raisins, a pinch of salt.
¼ cup margarine, ¼ cup vegan cream cheese, 2 cups icing sugar, a few walnuts to decorate.
Preheat oven to 180 degrees. Mix together the oil and yoghurt and then sieve in the dry ingredients. Fold in all the other ingredients for the cakes. Divide the mixture into about 24 cupcake cases and bake for about half an hour, until a knife inserted into a cake comes out clean. Blend together the ingredients for the icing and ice once cool.