Vegan Carrot Cake

[Guest guest]

Hi, All! Here is my favorite carrot cake recipe. If you don't have

Sucanat around, you can just use more unbleached sugar with a bit of

molasses (1-2 Tbsp) added. I used this as one of the three cake flavors

in my wedding cake and people LOVED it. I have used it for a lot of

special occasions, and adapted it to use spelt flour for a couple of my

pastry chef jobs, and it is always popular. It isn't fat-free, but it is

a lot lower in fat than my grandmother's recipe.

 

If you like cream-cheese icing, you can make it with Tofutti Better than

Cream Cheese. My family always made a glaze. I'll send a recipe for that

separately.

 

Lisa (ltbennett)

Organic Goddess Bakery and Catering

Atlanta GA, USA

 

* Exported from MasterCook Mac *

 

Carrot Cake

 

Recipe By : adapted from _The New Farm Vegetarian Cookbook_, 1988

Serving Size : 24 Preparation Time :2:00

Categories : cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup safflower oil -- or canola

1 cup Sucanat

1 cup sugar -- unbleached

1 1/2 cups water

2 cups whole wheat pastry flour

2 cups unbleached flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon allspice

3 cups grated carrots

1 cup chopped pecans -- optional

1/2 cup raisins -- optional

 

Preheat oven to 350 F. Oil and flour (or spray with pan spray) two or three 8

or 9 inch round cake pans (to make a cake with frosting) or one 9x13 cake pan

and set aside.

 

Blend oil and sugars, add water and beat.

 

Sift the flour with the remaining dry ingredients and add to wet ingredients.

Fold in carrots (and nuts and raisins, if using) and mix batter well. Spread

into pan(s) and bake at 350 F until cake springs back in center when touched

lightly and the edges pull away from the pan, about 25-30 minutes for small

pans, 40-45 for large one.

 

Let cakes cool before icing with your choice of icing, or serve plain.

 

 

 

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Per serving (excluding unknown items): 158 Calories; 12g Fat (67% calories from

fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 230mg Sodium

Food Exchanges: 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

 

 

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