Vegan Carrot Cake Recipe Biography
Source(google.com.pk)I made you a Vegan Carrot Cake! I am going to let you in on a secret. I am probably the only person in the world who doesn’t like carrot cake. My husband on the other hand, LOVES it. In fact, he cannot go to Whole Foods without getting their carrot cake slice from the bakery. He loves the whole foods cake, but the icing is too sugary for him. So I tried to make a healthier version for him. That is how this vegan carrot cake was born. I used no oil at all in this vegan carrot cake recipe. You don’t have to be vegan or gluten free to enjoy this healthier carrot cake recipe. If you like this then you may also like my carrot cake baked oatmeal or my carrot cake homemade larabars.
You are probably wondering why there are no raisins in my carrot cake. Well I gotta be honest. Sometimes I make mistakes. I actually wrote the recipe to include raisins. I just forgot to fold them in the batter before I moved it to the pan. I also only made 1 pan instead of doing a layered cake because I wasn’t sure how the recipe would turn out. If you want to make a bigger cake with layers, feel free to make 2 batches of this recipe and put them together. I used my 5 minute frosting recipe to frost this, but you can use a cream cheese frosting if you like too.
Preheat oven to 350.
Mix all the dry ingredients in one bowl.
Mix wet in another bowl.
Add wet to dry and mix until combined.
Fold in the raisins.
Grease a 9 inch cake pan and then sprinkle it with a little flour.
Pour batter into the cake pan.
Bake in the oven for about 35 minutes or until a toothpick comes out clean.
Wait until the cake has completely cooled before flipping it over onto a plate.
Store this cake in the fridge. It should last at least 7-10 days. You may even be able to freeze it, but I haven't tried. If you do freeze, I recommend freezing it without the frosting. Enjoy!
When I was little, I noticed my Mom eating cake. When I asked what kind of cake it was she replied, “you won't like it, it has carrots in it”. Later in life I realized that she said that so she could horde the best type of cake in the world all for herself! (Don't think I forgot about that Mom) Just to make sure that doesn't happen again, I designed this vegan carrot cake recipe which features carrot enhancing ingredients such as pineapple, molasses, cinnamon, cardamom with just the right amount of raisins and walnuts for optimal flavor contrast. It's great slathered with Cream Cheese Frosting. I also have a vegan carrot cake recipe for 8 inch cake pans.
2 cups carrot pieces
1 ¾ cups sugar
1 cup pineapple pieces
½ cup vegetable oil
¼ cup mild molasses
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla extract
½ teaspoon cardamom
1 ½ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
½ cup raisins
½ cup chopped walnuts
Preheat your oven to 350F . Cut the carrots into 1 inch pieces. Process or blend the carrots, sugar, pineapple, vegetable oil, molasses, cinnamon, nutmeg, vanilla extract and cardamom until coursely mixed.
In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.
Add the flour mixture to the mixing bowl containing the wet ingredients and mix until combined. Mix in the raisins and walnuts with a spoon.
Pour mixture into a lightly oiled 9 x 13 inch square baking dish and bake for about 45 minutes or until an inserted toothpick comes out clean. Store in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 9 x 13 inch Vegan Carrot Cake.
Yo, you beautiful human, you. In case you haven't seen it yet, my previous carrot cake recipe is pretty much my most popular. Check it out here. Everyone loves it, and that makes me wanna do a happy dance. I'd so DO a happy dance right now but I'm listening to very calming music thus the mood just isn't right at the moment. I'll make up for it tonight though - I'm going out with friends and we are going to boogie until the sun comes up, surrounded by glistening bodies, smoke machines, house music and trippy lights. Before that: organic brown rice sushi. Yes. Friday is here, people.
Okay can we acknowledge that I went far off course in the above paragraph, and yet it flowed so naturally? Should I feel proud? I dunno. Probably not. Moving back to the real topic: CAKE OF THE CARROT. This recipe is fairly similar to my original one, but I adapted it slightly and more importantly took new photos which I wanted to share with you in a post. This recipe isn't better or worse than my other one, it's just different. I made this for a TV interview on Global BC (watch me wear a dress here) and the hosts loved it! This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. I hope you do too. Keep in mind this recipe makes much less cake than my other one, so if you want to feed more people; double the amounts given here, or use the original recipe instead.
To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it - mmm. Put in the fridge.
To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.
carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is refined sugar-free. Pineapple juice concentrate also works well in this sugar-free carrot cake recipe.
Using whole wheat flour in this vegan cake does make it a bit heavier, but carrot cake isn't usually a very light cake anyways. Recipe courtesy of Beverly Lynn Bennett of VeganChef.com.
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups water
1 1/4 cups dates, chopped
1 cup raisins
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup carrot, grated
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed
In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
Place the shredded carrots in a bowl and pour the hot water mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and mix well.
Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased cake pan.
Preheat oven to 350°F and lightly grease three (9-inch) round cake pans; set aside.
For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend. Put sugar in a separate large mixing bowl and whisk in safflower oil, almond milk and applesauce. When fully combined, add almond milk mixture to flour mixture and mix just until smooth. Stir in carrots, walnuts and raisins, then divide batter evenly between the prepared cake pans. Bake for 25 minutes, or until the center springs back gently when pressed. Remove from oven and transfer to racks to let cool completely.
Meanwhile, make the frosting. Beat margarine in a large bowl with an electric mixer on medium speed for 3 minutes. Add cream cheese in pieces and mix until thoroughly blended. Slowly add sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2 to 3 minutes, until light and fluffy. Cover and set aside until ready to use.
Place a cake layer, bottom side up, on a cake plate or pedestal. Spoon one-quarter of the frosting onto the top and spread it evenly. Place a second cake layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final cake layer, bottom side down, on top of the others and frost the top and sides with remaining frosting. Cover and chill until ready to serve or set aside to let set for 30 minutes, then cut into slices and serve.
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
Vegan Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jami Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment