The Raw Cooked Vegan

Saturday, June 25, 2011

Vegan Carrot Cake

This dense, sweet cake is perfect for a brunch or dessert. You can make a glaze or frosting for it (click here for my vanilla coconut frosting recipe), but it's definitely delicious all by itself. It worked perfectly in a 9 inch spring-form pan.

Vegan Carrot Cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp kosher sea salt
1 tsp ground ginger
1/4 tsp ground nutmeg

1/3 cup extra virgin olive oil
1/3 cup sunflower oil
2 tsp vanilla extract
1 and 3/4 cups granulated sugar

1 cup walnuts, processed into small bits
2 cups grated carrots (grind in food processor)
1 and 1/2 tsp white distilled vinegar

In large mixing bowl, sift together first 7 ingredients (flour through nutmeg), set aside.

In a blender, add sugar, oils and vanilla. Blend 3 to 4 minutes until mixed well. Pour oil/sugar mixture into flour mixture and either mix by hand or use an electric hand mixer on low speed until combined well.

Stir in carrots, walnuts and vinegar.

Preheat oven to 350 degrees Fahrenheit. Coat a 9 inch spring-form pan with non-stick cooking spray. Pour cake batter into pan and bake 45 to 50 minutes. Let cool.

1 comment:

Jen said...

I made this again and had literally ONE piece. My family devoured it!