Monday, May 11, 2009

Vegan Carrot Cake

carrot cakes and candied weed

Another one of our off-the-hook desserts. Thanks for sharing, Ella!

Vegan Carrot Cake

2/3 cup all purpose flour
½ cup granulated sugar
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1/3 cup vegetable oil
¾ cup unsweetened applesauce
1 tablespoon cornstarch
2 tablespoons warm water
1 cup chopped walnuts
1 cup grated carrot (about 1 large carrot)
(I prefer to use freshly ground spices whenever possible, because they give a stronger, fresher flavor.)

1. Preheat oven to 350 F.
2. Grease and flour a 9” round cake pan.
3. In a bowl, combine the flour, sugar, baking soda, baking powder, spices, and salt. Sift all together.
4. In a small bowl, combine the cornstarch and warm water. Stir until dissolved.
5. Mix the oil and applesauce into the cornstarch mixture.
6. Stir the wet ingredients into the dry ingredients until combined making sure not to over stir.
7. Using a rubber spatula, fold the carrots and walnuts into the mixture.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 50 minute until a toothpick inserted into the center comes out clean.
10. Cool in the pan for about 10-15 minutes then turn out onto a cooling rack.
11. When cool, slice and enjoy!

Photos: Yasmin

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