Vegan Carrot Cake - cooking recipe

Ingredients

400 g plain flour
300 g caster sugar
2 tsp vanilla extract
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp salt
200 g carrots, peeled and grated
400 g natural soya yogurt
200 ml corn oil
250 g icing sugar
3 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease a 10 inch diameter Bundt cake mold. In a bowl, mix the flour, sugar, vanilla extract, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix the carrots, yogurt and oil. Gradually beat the carrot mixture into the flour mixture with a mixer.
Spoon into the pan and smooth out. Bake for 40 mins, until a skewer comes out clean. Allow to cool for 45 mins in the pan, then turn out on to a wire rack and allow to cool completely.
Mix the powdered sugar and lemon juice until it becomes a smooth icing. Spread over the cake, allowing it to drizzle down the sides. Allow to dry.