Gingery Vegan Carrot Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' May All Be Fed . Ingredients:
3/4 cup apple juice (preferably unfiltered, but doesn't have to be) |
1/4 cup safflower oil (or other light vegetable oil) |
1/3 cup raisins |
1/3 cup maple syrup |
4 -5 tablespoons unsweetened applesauce |
1 orange, zest of |
3 medium carrots, grated (1 1/2 cups) |
2 teaspoons fresh gingerroot, finely grated |
2 cups whole wheat pastry flour |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 -1 1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon sea salt |
2/3 cup raisins |
1 cup walnuts (optional) |
Directions:
1. Put the first six ingredients in a blender (juice to orange zest) and blend until smooth. Add the ginger and carrot, and pulse just to mix.
2. Preheat the oven to 350°F Lightly oil an 8-by-8 square pan, or a 9-inch round pan, and dust thoroughly with flour.
3. In a large bowl, whisk the dry ingredients (except the 2/3 cup raisins) together.
4. Add the wet mixture, rinsing out the blender with 2-3 Tbsp water, into the dry. Combine so that everything, or almost everything, is moistened; just be very careful not to overmix!
5. Fold in the raisins and walnuts, if using (I prefer it without them).
6. The batter should be fairly thick. Pour it into the prepared pan and use a spatula to spread it evenly.
7. Bake for 35-45 minutes, testing the middle with a toothpick when it looks possibly done. Give it a few extra minutes, if necessary, to begin to get goldy-brown around the edges. Then it should be fully baked.
8. Let cool before cutting and serving. Travels well and should be stored in the fridge, where it will keep up to a week; it tastes best reheated.
9. Be sure to serve with Orangey Vegan Cream Cheeze Frosting!
|
|