Savor the Flavor

Whole-Meal Carrot Cake with Lemon Butter Icing

Ingredients: 1-1/2 cups flour 1/4 cups unsweetened cocoa 1/2 tsp. salt 1 cup water 1 tsp. vanilla 1 cup sugar 1 tsp. baking soda 1/4 cup, plus 2 tbsps. vegetable oil 1 tbsp. vinegar

Instructions: In a medium bowl or food processor, combine egg replacer, sugar and oil. Beat until well combined and light in color. Stir in the cinnamon, salt and grated carrot. Add the well stirred baking coda and flour and mix until all the flour is dampened. Line the bottom of a 9” round or 8” square tin with baking paper, then lightly oil the sides. Or grease and flour the pan. Pour or spoon in the mixture. Bake at 350 degrees for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes out clean and the sides begin to pull away from the tin. Leave to cool for five minutes in the tin, then invert onto a wire rack. When cool, ice with lemon butter icing.

Lemon Butter Icing Ingredients: 1-1/2 cup icing sugar 2 tblsp. margarine 1-2 tbsps. lemon juice

Instructions: Mix the icing sugar with non-dairy margarine and lemon juice.

Alison & Simon Holst, Greece

Savor The Flavor

131