Bake this for friends with small persons allergic to nuts, eggs, and dairy.
- 4 oz (125 g) dairy-free margarine
- 6 oz (¾ cup) sugar
- 4 tsp egg-substitute starch (2 eggs’ worth)
- 2 carrots
- 1 inch of ginger
- ½ cup soy or rice milk
- ½ tsp baking soda
- 8 oz (225 g) flour
- 1 tsp baking powder
Soften the butter, whisk the sugar into it until fluffy and nearly white. Shove the carrot and ginger through a juicer (or fine grater) and add the juice and pulp to the mix with the egg powder, and beat. Add the baking soda to the milk and microwave (30-60 seconds) until frothy, and fold in. Sift the flour and baking powder in and fold gently until just combined. Turn into a greased (with margarine) and floured cake tin and bake at 180°C for 30-40 minutes until done.