Tuesday, May 10, 2011

Carrot Cake

Mother's Day was filled with love, laughter and CAKE!  I found this carrot cake recipe on vegweb.com (by Tate).  My parents LOVED it.  The recipe suggested nuts and raisins optional, I used both.

Incredible Vegan Carrot Cake:

    2 1/4 cups all purpose flour
    2 teaspoons baking soda
    2 teaspoons cinnamon
    1 teaspoon pumpkin pie spice or allspice
    1 teaspoon baking powder
    1 teaspoon salt
    3/4 cup light brown cane sugar
    3/4 cup cane sugar
    3 egg equivalents (e.g., Ener-G Egg Replacer)
    1 teaspoon vanilla
    1 cup vegetable oil
    2 cups carrots, finely grated
    1 can (14 ounce) can crushed pineapple, drained
    1 cup shredded coconut
    nuts and raisins, optional

    Faux Cream Cheese Frosting:
    1 (8 ounce) package vegan cream cheese
    1/3 cup vegan margarine, softened (I use EArth Balance)
    1 teaspoon vanilla
    2 cups vegan powdered sugar


1. Preheat oven to 350 degree Fahrenheit. For cake, in a medium bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. 

2. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer), then add vanilla, followed by vegetable oil. Mix wet and dry ingredients together. Stir in carrots, pineapple, and coconut. Add nuts and raisins, if using. 

3. I prefer a thicker cake, so I used a 9" x 9" glass pan. But if you prefer thinner cake with more servings, use a 13" x 9" pan. Grease pan. 

4. Smooth batter into pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

5. For frosting, with an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.

This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!

Makes: 9 servings, Preparation time: 20 minutes, Cooking time: 40 minutes

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