Carrot Cake

Prep time 15 minutes

Cooking time 25 minutes

Serves 40


  • 300g Yellow Split Pea Flour
  • 700g margarine
  • 700g self-raising flour
  • 650g caster sugar
  • 350g grated carrot
  • 150g sultanas
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp vinegar


Preheat the oven to 175 degrees, grease and line a gastronorm tray with parchment (tray measurement 1/1 65mm).

Place the margarine and sugar in a pan over a medium heat and warm until the margarine is melted and the sugar dissolved. 

Add all the remaining ingredients, excluding the vinegar, into a large bowl and stir to combine. 

Pour in the margarine and sugar mix and continue to stir until you have a nice thick batter, finally stir in the vinegar. 

Pour the batter into the prepared tray and bake for 35-40 minutes until golden. 

Remove from the oven, leave to cool in the tin before cutting into squares and serving. 

serving suggestion

Vegan custard