Vegan Applesauce Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe is the best Vegan Carrot Cake recipe I've ever tasted. Its delicious and unique in that you pre-cook a few of the ingredients which I think accounts for the moistness of this cake. I've changed a few things to suit my own tastes. This cake is quite deep and very heavy. I like to frost it with a Vegan Cream Cheese Icing. The original recipe was found on Ingredients:
1 1/2 cups raisins |
2 cups carrots (grated) |
2 cups water (filtered) |
2 egg substitute (i used ener-g) |
1 1/4 cups maple syrup |
3 tablespoons vegetable oil |
3 tablespoons unsweetened applesauce |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons allspice |
1/2 teaspoon ground cloves |
1 1/2 teaspoons salt |
3 cups spelt flour or 3 cups unbleached flour |
1 1/2 teaspoons baking soda |
3/4 cup walnuts (chopped) |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9-inch spring form pan with spray oil.
3. In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
4. Remove and put in a large bowl.
5. Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
6. In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
7. Don't over mix this.
8. Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
9. Once this is done cool on a metal rack and turn onto a plate.
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