Monday, October 22, 2007
Carrot Cake Recipe
This is T's favorite cake. B is pretty fond of it too. It is vegan. Compared to most cakes, it's relatively healthy. We make it all organic.
Carrot Cake
1/2 c. ground flax seeds
2 c whole spelt (or whole wheat) flour
1.5 t ground cinnamon
1 t baking soda
1/2 t sea salt
1/4 t nutmeg
1 c sucanat
1 c canola (or sunflower) oil
1/2 c oat "milk" or thereabouts (or rice, soy, or non-vegan cow's milk)
1 t vanilla extract
3 c. shredded carrots
Mix together the dry ingredients and add in the wet ones. If the batter is not moist enough, add in a bit of "milk" to get the batter to a cake texture. It is a fairly firm batter. Stir in the carrots which will make the batter fairly dense and thick. Put batter in a greased and floured 13 x 9 x 2 pan (or 2 round pans). Bake for 35-45 minutes at 350 degrees. Cool thoroughly before icing.
Icing
1/2 c palm shortening
1 bag powdered sugar (Wholesome Sweeteners brand is vegan)
juice of one carrot (orange/yellow color) OR vanilla rice milk (white color) OR 1 t vanilla extract plus other milk (white/beige color)
Using an electric mixer, add in a small amount of liquid with the shortening and powdered sugar. Slowly mix on low speed and working up to high speed, adding in "milk" until the icing is the correct consistency. Let kids lick beaters. :)
The pumpkin cake above is actually a recipe and a half of both icing and batter; it is three round cakes stacked on each other with a thin layer of icing/glue between each. I decorated it using raw carrot cuttings and shavings.
Carrot Cake
1/2 c. ground flax seeds
2 c whole spelt (or whole wheat) flour
1.5 t ground cinnamon
1 t baking soda
1/2 t sea salt
1/4 t nutmeg
1 c sucanat
1 c canola (or sunflower) oil
1/2 c oat "milk" or thereabouts (or rice, soy, or non-vegan cow's milk)
1 t vanilla extract
3 c. shredded carrots
Mix together the dry ingredients and add in the wet ones. If the batter is not moist enough, add in a bit of "milk" to get the batter to a cake texture. It is a fairly firm batter. Stir in the carrots which will make the batter fairly dense and thick. Put batter in a greased and floured 13 x 9 x 2 pan (or 2 round pans). Bake for 35-45 minutes at 350 degrees. Cool thoroughly before icing.
Icing
1/2 c palm shortening
1 bag powdered sugar (Wholesome Sweeteners brand is vegan)
juice of one carrot (orange/yellow color) OR vanilla rice milk (white color) OR 1 t vanilla extract plus other milk (white/beige color)
Using an electric mixer, add in a small amount of liquid with the shortening and powdered sugar. Slowly mix on low speed and working up to high speed, adding in "milk" until the icing is the correct consistency. Let kids lick beaters. :)
The pumpkin cake above is actually a recipe and a half of both icing and batter; it is three round cakes stacked on each other with a thin layer of icing/glue between each. I decorated it using raw carrot cuttings and shavings.
Labels: recipes
# posted by Elizabeth @ 9:33 AM 
