Recipe of the week: Carrot Cake

We had a BBQ last weekend and I made a Carrot Cake for Jared’s birthday. This is a great recipe that was super easy to vegan-ise. It had great feedback and something to add to the list of keepers. Now if only I can find a great vegan tofu cream-cheese frosting…

2-1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
1/2 cup light brown cane sugar
1/2 cup cane sugar
2 tablespoons ground flax* – used as egg replacer
6 tablespoons warm water* – used as egg replacer
1/2 ripe banana – used as egg replacer
1 teaspoon vanilla
3/4 cup vegetable or canola oil
2 cups finely grated carrots
2 cups finely diced pineapple, drained
1 cup shredded coconut
1/4 cup pumpkin seeds**
1/4 cup walnuts**
3 dates**
1/4 cup golden raisins

* mix flax and water together with a fork or small whisk until it has a raw egg white consistency
** finely chop nuts, seeds & dates

Preheat oven to 350 degree Fahrenheit, use an oven thermometer to make sure it’s the right temp – I had to set my oven to 370 to get it to 350. In a medium bowl, whisk mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt.

In a large bowl, mix sugar and egg replacers until creamy (works best with an electric mixer) –

add vanilla, then add oil.

Mix wet and dry ingredients together and add carrots, pineapple, coconut, walnuts, pumpkin seeds, dates and raisins. I used the mixer to get it all mixed in nicely.

Grease pan if necessary. Smooth batter into pan.

Bake for 40 – 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

I made it in a flat sheet so we easily had about 20 servings.


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