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Vegan Carrot Cake<br><br>
Category: Desserts - Cakes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
2 cups flour<br><br>
1 txp baking powder<br><br>
1 tsp baking soda<br><br>
2 tsp cinnamon<br><br>
1/2 tsp sea salt<br><br>
1/2 tsp nutmeg (a little more if you're like me and dig nutmeg)<br><br>
1/2 tsp cloves<br><br>
1/2 cup non-dairy milk<br><br>
1 cup maple syrup<br><br>
1/4 vegetable oil<br><br>
1 tsp vanilla<br><br>
2 cups shredded carrots<br><br>
1/2 cup raisins<br><br>
1/2 chopped pineapple<br><br><br><br><br><br>
Heat oven to 325 degrees. Grease cake pans (makes 2 9" rounds or about 20 cupcakes).<br><br><br><br>
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.<br><br><br><br>
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.<br><br><br><br>
Let cool for at least 30 minutes, serve with faux cream cheese frosting.<br><br><br><br><br><br>
Additional comments:<br><br>
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.<br><br><br><br>
This is one of the few recipes that make even my omni acquaintances say "oh my..." <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
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