Monday, March 15, 2010

V'lishious Carrot Cake

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
    3/4 cup apple sauce
    1 teaspoon vanilla
    1 cup vegetable oil
    2 cups finely grated carrots
    1 can (about 14 oz) crushed pineapple, drained
    1 cup shredded coconut
    1 cup nuts and raisins

    Faux Cream Cheese Frosting:
    1 8 oz package of vegan cream cheese
    1/3 cup vegan soy margarine (like Earth Balance), softened.  
    1 teaspoon vanilla
    2 cups vegan confectioners sugar

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 apple sauce 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.

In a 9x9 greased glass pan smooth batter into pan. Bake for 50-60 minutes or until toothpick comes out clean. Be sure to let the cake completely cool before frosting.

Faux Cream Cheese Frosting recipe:

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
Spread evenly on top of the carrot cake.  Store in the fridge for a couple hours before serving allowing the frosting to harden.  

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