This is a great cake to make for any guests, but it is especially useful as it is vegan (adapted from The Vegan Society recipe). It is deliciously moist and sweet in flavour and can be thrown together in just a few minutes with pretty much store cupboard ingredients. It keeps brilliantly and will freeze as well. Careful cut into little cubes, it makes a great sweet canapé as well as a teatime treat.
280g self raising flour
170g soft brown sugar
1 tsp cinnamon
1 tsp ground ginger
Pinch of salt
Zest of 1 orange
225g grated carrot
200ml vegetable oil
0.5 tsp vanilla essence
For the icing:
7 tbsp icing sugar
1 tbsp fresh orange juice
Heat oven to 190c
Line the base of a 23cm square tin with greaseproof or parchment paper.
Mix all the dry ingredients together and then stir in the remaining cake ingredients.
Smooth the top of the mixture and then bake for 35-40 minutes (don't let it brown too much on top). Turn the temperature down to 160c and cook for a further 20-25 minutes.
Cool the cake in the tin. Cut into small squares for the sweet canape.
Mix the icing sugar and orange juice together and either spread over the cake or pipe.
Keep wrapped for several days or freeze.