Here is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!
Prep time 15 mins. Cooking time 35-45 mins.
- 150ml oil (sunflower or other neutral oil)
- 15tbsp unbeaten aquafaba (chickpea water)
- 225g light muscovado sugar
- 200g grated carrots
- 300g plain flour
- 4tsp baking powder
- 1tsp allspice
- 2tsp cinnamon
- 50g sultanas
- 50g walnuts
- Two tubs of Toffuti cream cheese
- Juice of 1 lemon
- 1tsp vanilla bean paste
- Pinch of Himalayan pink salt
- A handful of walnut pieces to decorate
- Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
- Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
- Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
- Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
- Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
- Mix together the frosting ingredients with an electric whisk.
- Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.
- 800g potatoes (baby potatoes make the job easier)
- 1 ¼ mugs of gram (chick pea) flour
- 1 ¼ mugs of water
- 1 medium-large onion
- salt (to taste)
- sunflower oil (or water) for frying
- olive oil
- optional – 2 cloves garlic
- optional – sun dried tomatoes
- optional – chives
- optional – chopped fresh chilli
- optional – chopped olives
It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.
- Chop half the potatoes into rough pieces, boil until soft and set aside.
- Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
- Finely slice the remaining potatoes – you want them to have dimensions roughly similar to a 50p coin. Fry lightly in sunflower oil (or water) until soft and slightly browned and set aside.
- Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
- Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
- Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
- Oil a frying pan (or wok) well – including the edges – and make sure there is a little oil on the bottom surface; heat on a medium flame.
- Add all the mixture to the frying pan, gently moving side to side to allow settling. Cook on a medium flame for 5 minutes. Use the other frying pan/wok to turn the tortilla over after 5 minutes and cook the other side for the same length of time. Repeat these steps if necessary, for shorter increments until the surface is a lovely crisp golden brown.