Carrot Cake
I love carrot cake. I had a vegan carrot cake made for my birthday party two years ago and it was a hit. Tonight, I decided to try my own recipe. It’s low in fat, but tasty.
3/4 cup sugar or substitute
1 cup raisins
1 cup grated carrot
2 tsp finely grated fresh ginger root
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp canola oil
2 tbsp applesauce
1 1/2 cups water
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chopped walnuts
Frosting:
8 oz vegan cream cheese
1 tbsp vanilla extract
1/2 cup sugar or substitute
1/2 tsp orange zest
1. Preheat oven to 325 degrees.
2. Mix sugar, raisins, carrots, ginger, cinnamon, nutmeg, oil and applesauce.
3. Add water and pour into medium saucepan. Bring to a boil, then let simmer for 5 minutes.
4. Pour mixture into a bowl and let cool to room temperature.
5. When cool, mix in flour, baking soda, baking powder, salt and 1 cup of the chopped nuts.
6. Pour mixture into greased 8×8 baking pan.
7. Bake for 40 minutes or until a toothpick comes out clean. Remove from oven and let it cool for about one hour.
8. To make the frosting, whisk all ingredients together until mixture is creamy.
9. Frost cake when cool. Top with remaining chopped nuts and serve.
