Mmmmm, carrot cake. Who doesn't love carrot cake? This is a deliciously moist cake - lots of carrots, rasins, walnuts and icing, yum! If you don't want as much icing as the above photo, just make half the recipe, or make the whole recipe and save the remainder for some cupcakes or something else tasty.
cake ingredients:
- 3 cups flour (I use 1/2 whole spelt flour, 1/2 white flour)
- 1 1/2 cups organic cane sugar
- 1 tablespoon baking powder
- 1 1/2 tsp xanthan gum (can omit if you don't have it)
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil of your choice
- 1 cup soy, rice, or almond milk (plain or vanilla)
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 3/4 cup walnuts, chopped
- 3/4 cup rasins
frosting ingredients:
- 1/4 cup Earth Balance Buttery Spread
- 8 oz vegan cream cheese
- 2 cups powdered sugar
- optional: 1 tsp lemon or vanilla extract
method:
Preheat oven to 350 degrees
Line a 12" x 9" loaf pan with parchment paper, or grease the pan with some Earth Balance
In a large bowl, combine the dry ingredients for the cake and combine well.
In a medium bowl, combine the wet ingredients for the cake and mix well.
Make a hollow in the dry ingredients and pour the wet inside, mix gently with a large spoon. Fold in carrots, rasins, and walnuts.
Pour batter in to the prepared tin and bake 50 - 55 minutes, or until cake gently springs back when touched in the center.
Allow cake to cool on a wire rack before frosting.
To prepare the frosting, combine frosting ingredients in a bowl and mix with a beater. Spread on cake and enjoy!
