Carrot Cake With Everything

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups unbleached white flour (substitute half whole wheat or spelt flour if desired)

  • 2

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 1

    tsp ginger

  • 2

    tsp cinnamon

  • 1/2

    tsp nutmeg

  • 2

    cups finely grated carrot, packed (3 - 4 medium carrots)

  • 1

    cup crushed pineapple, well drained (reserve juice)

  • 3/4

    cup dried unsweetened shredded coconut

  • 3/4

    cup chopped walnuts

  • Optional: 1/2 cup raisins

  • 1

    cup soft butter

  • 2

    Tbsp egg replacer + 1/4 cup almond milk + 2 Tbsp lemon juice

  • 1/3

    cup pineapple juice

  • 2

    tsp vanilla

Directions

1.Get out the butter to warm up to room temperature 2.Preheat the oven to 350 degrees, oil the pans and dust with flour 3.Position the oven rack 1 step above the middle 4.Line the bottoms of the pans with parchment if you want to turn the cake out of the pans after baking 5.Measure and combine the flour, spices, salt and baking powder in a bowl 6.Drain the pineapple and reserve the liquid 7.Peel, grate and measure the carrots 8.Measure the coconut 9.Chop and measure the walnuts 10.Combine the carrots, walnuts, pineapple and coconut 11.Using a large bowl, cream the butter or veggie sticks, add sugar and mix well, then stir in the egg replacer and juice 12.Stir in the combined carrot mixture 13.Stir the dry ingredients into the wet ingredients 14.Spread the mixture in the oiled pan(s), and bake for 45 minutes for a large cake, and about 1/2 hour for smaller pans, 20 - 25 minutes for muffins 15.Cool in pans on wire rack, for 10 minutes. Turn out on rack if necessary. Cool completely before frosting TOP WITH VEGAN BUTTERCREAM MIXTURE

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