Thursday, April 19, 2012

My Cousin's Vegan Carrot Cake

vegan carrot cake

The word cake may be a little out of place here, this is more like a spiced carrot fudge. This is up in the flourless chocolate desserts of the world, nothing is lost in it's vegan-ism, In fact lite flourless chocolate cake it's topping is completely optional, a little powder sugar can be used as a topping to pretty it up, but don't go any really trouble the star here is definitely cake.
The only thing in this cake, which may not be all that zombie friendly is the grating of 6 carrots, but that's what mini processors are for.
This is her recipe in her own words, tapioca starch is something I don't usually have at home, so I would have left it out.
vegan carrot cake



Vegan Carrot Cake
Ingredients:
2 cups whole wheat flour
1/4 cup soy flour (optional) subbed whole wheat flour instead 
1 1/2 tablespoons ground cinnamon only used 1 tablespoon
1 tablespoon ground cloves used a bit less than 1 tablespoon
4 teaspoons baking soda
2 teaspoons tapioca starch (optional) did use!
1/2 teaspoon salt
1 1/2 cups hot water
1/4 cup flax seed meal
2 cups packed brown sugar used organic cane sugar instead
4 teaspoons vanilla extract
3/4 cup dried currants just put a small handful
6 carrots grated
1/2 cup blanched slivered almonds (optional) used a 3 oz bag

Directions:
  1. Preheat oven to 350 degrees F.  Prepare a 9x13 inch baking pan with cooking spray.  Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
  2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal.  Stir for a minute until the flax begins to absorb the water and the mixture slightly thickens.  Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots and almonds.  Stir in the dry mixture until just moistened, then pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.  I cooked mine for about 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Raw, Vegan Cream Cheese Frosting (makes over 1 cup)
Ingredients:
1 cup cashews, soaked 1+ hours
6 pitted dates, also soaked 1+ hours (soaked them together!)
Dash sea salt
1 tsp lemon juice
water

few drops stevia, or a little bit of agave if dates are unsweetened

  1. Rinse cashews and dates of their soak water and place in a food processor with salt and lemon.  Process until the mixture is pasty and well combined.  Add just enough water as the motor is running to get the frosting consistency you want.


vegan carrot cake
Look her arm's in the shot



















No comments:

Post a Comment

Don't have a blogger account? Use the drop down and select Name/URL