Yummy Vegan Carrot Cake
By: Me, My Mom and a dozen recipes combined
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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2-1/4 cups all purpose flour
(OR 1 cup WW pastry flour and 1 1/2 cups reg. flour)
3/4 cup light brown cane vegan sugar
1/4 cup white sugar
3 egg equivalent in Ener-G vegan egg replacer
1 teaspoon vanilla
1 cup vegetable oil (I use about 1/2 cup and add a bit of applesauce)
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained (I don't drain all the way)
1 cup shredded coconut
nuts and raisins optional (I use gold raisins and chopped pecans, plump the raisins in some of the pineapple juice))
Instructions:
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Preheat oven to 350°.
In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and "eggs" until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
Add the nuts and raisins if you're using them...
I like a thicker cake, so I use a 9x9 glass pan.
But use a 13x9 if you want.
Grease pan. Smooth batter out in the pan.
Bake for 40 - 45 minutes or until toothpick comes out clean.
Cool thoroughally and frost.
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"Cream Cheese" Frosting recipe:
I'm not a huge fan of "Tofutti Cream Cheese" plain, but it is perfect for use in this frosting!
1 package vegan "cream cheese" 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar
With an electric mixer, beat "cream cheese" and margarine. Add vanilla, then add sugar.
Frost cooled cake
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The nuts and raisins, add as few or as many as you want - it's good either way.
This sounds like a lot of work, but it's not really. I just made it again today and it's SO yummy!!
Carrot Cake
is my absolute favorite type of cake and this one turns out SOOOo good!!!!
