Saturday, January 30, 2010

Vegan Carrot Cake

Recently I decided to start making allergy free foods for my daughter (instead of buying the same foods for her all the time). We usually eat desserts that she cannot eat due to her food allergies. I hate her being or feeling left out because she cannot have what we are having. So, the first thing I decided to work on is desserts. Surprisingly she loved the cake. She wasn't to keen on the icing. She thought it was too sweet (she has never been big on sugar).

Crazy For Carrot Cake
(1,000 Vegan Recipes - Robin Robertson)
(makes 8 servings)

2 cups of all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. salt
1 cup sugar
1/2 cup plain or vanilla soy milk
1/2 cup canola or other neutral oil
1/4 cup pure maple syrup
2 tsp. pure vanilla extract
2 cups finely shredded carrots
1/2 cup golden raisins
1 recipe "Cream Cheese" Frosting

1. Preheat the oven to 350 F. Grease a 9-inch square baking pan and set aside.

2. In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt.

3. In a large bowl, combine the sugar, soy milk, oil, maple syrup, and vanilla, then add the wet ingredients to the dry ingredients. Stir in the carrots and raisins until just mixed.

4. Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, about 45 minutes.

5. Let the cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely. When completely cool, frost the cake with "Cream Cheese" Frosting.

"Cream Cheese" Frosting
(makes about 2 1/2 cups)

1 (8-ounce) container vegan cream cheese, softened
2 tbsp. vegan margarine
2 1/2 cups confectioners' sugar
1 tsp. pure vanilla extract

1. In a medium bowl, beat the cream cheese and margarine together with an electric mixer on high speed until well blended.

2. Add the sugar and vanilla, then beat until light and fluffy. Store leftovers covered in the refrigerator for up to 3 days.

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