IamJen
July 31st, 2006, 08:23 AM
Vegan Carrot Cake
Category: Desserts - Cakes
Suitable for a: vegan diet
Ingredients:
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2 cups flour
1 txp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp nutmeg (a little more if you're like me and dig nutmeg)
1/2 tsp cloves
1/2 cup non-dairy milk
1 cup maple syrup
1/4 vegetable oil
1 tsp vanilla
2 cups shredded carrots
1/2 cup raisins
1/2 chopped pineapple
Instructions:
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Heat oven to 325 degrees. Grease cake pans (makes 2 9" rounds or about 20 cupcakes).
Mix together dry ingredients. In a separate bowl, combine milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry and stir well. Mix in the carrots, raisins and pineapple.
Add batter to pans and bake for about 35 minutes (a little less for cupcakes, a little more for a bundt pan). Remove from oven when the toothpick test comes out clean.
Let cool for at least 30 minutes, serve with faux cream cheese frosting.
Additional comments:
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As noted, I really like nutmeg, so my batches had a bit more. The easiest way I've done the carrots is to buy those shredded "salad" ones in the store, and then cut them with scissors a bit (to make them smaller). Be sure to let the cake cook very well if you're using the cream cheese frosting, or it will melt a bit. I made this mistake once and ended up with a very Dali-esque creation.
This is one of the few recipes that make even my omni acquaintances say "oh my..." ;)
Category: Desserts - Cakes
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
2 cups flour
1 txp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp nutmeg (a little more if you're like me and dig nutmeg)
1/2 tsp cloves
1/2 cup non-dairy milk
1 cup maple syrup
1/4 vegetable oil
1 tsp vanilla
2 cups shredded carrots
1/2 cup raisins
1/2 chopped pineapple
Instructions:
------------------------------------------------------
Heat oven to 325 degrees. Grease cake pans (makes 2 9" rounds or about 20 cupcakes).
Mix together dry ingredients. In a separate bowl, combine milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry and stir well. Mix in the carrots, raisins and pineapple.
Add batter to pans and bake for about 35 minutes (a little less for cupcakes, a little more for a bundt pan). Remove from oven when the toothpick test comes out clean.
Let cool for at least 30 minutes, serve with faux cream cheese frosting.
Additional comments:
------------------------------------------------------
As noted, I really like nutmeg, so my batches had a bit more. The easiest way I've done the carrots is to buy those shredded "salad" ones in the store, and then cut them with scissors a bit (to make them smaller). Be sure to let the cake cook very well if you're using the cream cheese frosting, or it will melt a bit. I made this mistake once and ended up with a very Dali-esque creation.
This is one of the few recipes that make even my omni acquaintances say "oh my..." ;)