CARROT CAKE
SERVES 8 / ELEGANT
INGREDIENTS
1/4 cup raisins or walnuts (optional)
1-1/2 cups all-purpose flour or oat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4–1/2 cup brown sugar
1 cup shredded carrots
1/2 cup crushed pineapple
1/4 cup applesauce or vegetable oil
2 teaspoons apple cider vinegar
1–2 teaspoons vanilla extract (optional)
Nondairy milk, as needed
1–2 (8‑ounce) packages vegan cream cheese, for frosting
RECIPE
If using raisins, soak them in hot water for 10 minutes, or until plump. Drain and reserve the soaking water.
Preheat the oven to 350°F. Spritz an 8‑inch square or round pan with plant-based oil spray or use a nonstick pan.
In a large mixing bowl, sift together the flour, salt, baking soda, and ground cinnamon. Stir in the sugar; set aside.
In another bowl, whisk together the carrots, pineapple, applesauce or oil, vinegar, and vanilla, if using. Stir this wet mixture into the dry mixture, then fold in the plumped raisins (or walnuts), if using. If the cake batter is dry (floury) or thick (like hummus), add nondairy milk (or raisin soak water) to moisten. When in doubt, add 1/4 cup.
Pour the batter into the prepared pan, patting it down evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting with vegan cream cheese.
Note: For a sweeter frosting, use electric beaters to whip 1 to 4 tablespoons of confectioners’ sugar into room-temperature vegan cream cheese. Orange zest is a nice addition to the cake.
PER SERVING (1⁄8 OF RECIPE, EXCLUDING CREAM CHEESE): 118 CALORIES, 3 G PROTEIN, 26 G CARBOHYDRATE, 7 G SUGAR, 0 G TOTAL FAT, 0% CALORIES FROM FAT, 1 G FIBER, 238 MG SODIUM
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Let cool for 10 minutes before cutting into 9 squares.