Carrot Orange Ginger Vegan Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A tasty vegan carrot cake delicious & healthy!! adapted from John Robbins' May All Be Fed: Diet for a New World Ingredients:
makes one 9 round cake |
2 cups whole wheat pastry flour |
1 tspn baking powder |
1 tspn baking soda |
1 tspn ground cinnamon |
1/2 tspn freshly grated nutmeg |
1/2 tspn salt |
3/4 cup unfiltered apple juice |
1/2 cup vegetable oil |
3/4 cup raisins |
1/2 cup maple syrup |
zest of 1 orange, freshly grated |
3 medium carrots, grated ('1 1/2 cups) |
2 tspn freshly grated ginger |
3/4 cup walnuts, chopped |
Directions:
1. 1. Preheat oven to 350 degrees F. Oil and flour a 9 round cake pan, line the bottom of the pan with parchment and grease again. If desired, wrap even bake strips around the cake pan.
2. 2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. 3. In a blender or food processor, puree the apple juice, vegetable oil, raisins, maple syrup, and orange zest until smooth.
4. 4. Add the grated ginger and carrots to the apple juice mix and pulse a few times until just combined.
5. 5. Fold the carrot and apple juice mix into the prepared dry ingredients, using as few strokes as possible and being careful not to overmix.
6. 6. Fold in the chopped walnuts.
7. 7. Pour the batter into the prepared pan. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out cleanly. Meanwhile, make the glaze.
8. for glaze:
9. 3 Tbspn maple syrup
10. 2 Tbspn freshly squeezed orange juice
11. 1. Whisk together the syrup and orange juice.
12. 2. When the cake has cooled for about 10 minutes, liberally brush the glaze on top of the entire cake. Let cool completely.
13. 3. Top cake, if desired, with mandarin orange slices and more glaze.
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