Mouthwatering Carrot Cake
If I EVER had a favorite cake, it would be Carrot Cake! I don't know what it is, maybe its the carrots, which make me feel like I am actually eating something healthy...hmmm. Maybe it's the Raisins, maybe it's the coconuts, maybe it's the walnuts - I don't know, but I DO KNOW that I LOVE LOVE that gooey, yummy flavor! (Sigh) My mouth is watering up as I even talk about it. Well, as always: no eggs, no white sugar, no harsh spices like cinnamon and nutmeg, no unnecessary fats and butters, just simple ole' Carrot Cake flavor. Enjoy! I know I did! To get directly to the recipe, scroll to the bottom of the page for Mouthwatering Carrot Cake.
Servings: 8
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 2 Hours 30 Minutes
Equipment Needed: (2) greased 9 inch Cake Pans, Whisk, Large Bowl, Grater, Rubber Spatula, Spoon, Measuring Utensils
Ingredients:
Dry Ingredients -
2 Cups All Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Coriander, Ground
1/4 teaspoon Cardamom
1/4 teaspoon Allspice
2 teaspoons Baking Powder
1 teaspoon Salt
3/4 Cup Brown Sugar
3/4 Cup Cane Sugar
1/4 Cup Coconut, Shredded
1 Cup Walnuts, Chopped
1/4 Cup Raisins
2 Cups Carrots, Peeled, Grated (Heaping)
Wet Ingredients -
4 Egg Replacer, equivalent of 4 eggs, prepared
1 Cup Applesauce
1 teaspoon Vanilla Extract, Non-alcoholic
1 Cup Vegetable Oil
Frosting -
4 - 4 1/2 Cups Powdered Sugar (Confectioner's Sugar)
1 teaspoon Vanilla Extract
1 Cup Vegan Butter (Earth Balance)
3-4 Tablespoons Lemon Juice, Fresh
Directions:
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans with Vegetable Spray, then flour them and set aside. In a large bowl, place all the Dry Ingredients in the bowl: Flour, Coriander, Cardamom, Allspice, Sugars, Baking Soda, Baking Powder, Salt, Carrots, Walnuts, Raisins, Coconut, and separate lumps.
2. Add all Wet Ingredients to the bowl: Egg Replacer, Vanilla, Vegetable Oil, Applesauce, and mix until creamy.
3. Divide the batter into the Cake Pans. Bake for 40-45 minutes or until a toothpick comes out clean. Meanwhile, make frosting.
4. Mix all frosting ingredients in a bowl and set in a refrigerator to cool (that makes for the perfect icing).
5. Allow the cake to cool on a wire rack (the longer you wait, the better cling for the cake) and "dump" them upside down for a perfectly flat cake top.
6. When cakes is completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Do not "skimp" on the middle frosting, you want the frosting in the middle to be sizable to sight. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.
7. Mmmmm. Eat & Enjoy!
Servings: 8
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 2 Hours 30 Minutes
Equipment Needed: (2) greased 9 inch Cake Pans, Whisk, Large Bowl, Grater, Rubber Spatula, Spoon, Measuring Utensils
Ingredients:
Dry Ingredients -
2 Cups All Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Coriander, Ground
1/4 teaspoon Cardamom
1/4 teaspoon Allspice
2 teaspoons Baking Powder
1 teaspoon Salt
3/4 Cup Brown Sugar
3/4 Cup Cane Sugar
1/4 Cup Coconut, Shredded
1 Cup Walnuts, Chopped
1/4 Cup Raisins
2 Cups Carrots, Peeled, Grated (Heaping)
Wet Ingredients -
4 Egg Replacer, equivalent of 4 eggs, prepared
1 Cup Applesauce
1 teaspoon Vanilla Extract, Non-alcoholic
1 Cup Vegetable Oil
Frosting -
4 - 4 1/2 Cups Powdered Sugar (Confectioner's Sugar)
1 teaspoon Vanilla Extract
1 Cup Vegan Butter (Earth Balance)
3-4 Tablespoons Lemon Juice, Fresh
Directions:
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans with Vegetable Spray, then flour them and set aside. In a large bowl, place all the Dry Ingredients in the bowl: Flour, Coriander, Cardamom, Allspice, Sugars, Baking Soda, Baking Powder, Salt, Carrots, Walnuts, Raisins, Coconut, and separate lumps.
2. Add all Wet Ingredients to the bowl: Egg Replacer, Vanilla, Vegetable Oil, Applesauce, and mix until creamy.
3. Divide the batter into the Cake Pans. Bake for 40-45 minutes or until a toothpick comes out clean. Meanwhile, make frosting.
4. Mix all frosting ingredients in a bowl and set in a refrigerator to cool (that makes for the perfect icing).
5. Allow the cake to cool on a wire rack (the longer you wait, the better cling for the cake) and "dump" them upside down for a perfectly flat cake top.
6. When cakes is completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Do not "skimp" on the middle frosting, you want the frosting in the middle to be sizable to sight. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.
7. Mmmmm. Eat & Enjoy!
