Carrot Cake Vegan KA

By mariannefeldman

http://www.kingarthurflour.com/recipes/egg-free-carrot-cake-recipe

Ingredients

• Note: substitute vegetable shortening or soy margarine for the butter, and this yummy cake will be vegan, as well.
• 2 cups shredded carrots
• 1 cup raisins, dark or golden
• 1 1/2 cups water
• 3/4 cup packed brown sugar
• 3 tablespoons butter (use soy margarine or vegetable shortening for dairy free)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3/4 to 1 teaspoon ground cloves, to taste
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped walnuts or pecans, optional

Preparation

Step 1

King Arthur Flour
Egg-Free Carrot Cake

Recipe summary
Hands-on time: 30 mins. to 35 mins. Baking time: 35 mins. to 40 mins. Total time: 1 hrs 10 mins. to 1 hrs 30 mins. Yield: one 9" round layer
Baker's Hotline
This recipe is perfect for a mid-week dessert. It makes a single cake layer, and doesn't require either eggs or milk — in case you're running low before shopping day. Add naturally sweet carrots and raisins, plus whole-wheat flour, and you have your cake and eat it, too.

Directions
1) Preheat the oven to 325°F. Grease and flour one 9" x 2" round cake pan. Be sure your pan measures at least 2" deep,to avoid overflow. If you only have an 8" round pan, fill it only halfway, and bake your extra batter in ramekins or cupcake tins.
2) Bring the carrots, raisins, water, brown sugar, butter, cinnamon and cloves to a boil over medium heat, stirring occasionally. Reduce to a simmer, and cook for 4 to 5 minutes.
3) Remove the mixture from the heat, transfer to a mixing bowl, and refrigerate to cool to lukewarm. The liquid will be slightly syrupy and fragrant.
4) When the carrot mixture is cooled, add the flours, baking powder, and salt. Stir until well combined and no streaks of flour remain. Fold in the nuts.
5) Scrape the thick batter into the pan, spreading it evenly. Bake the cake for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
6) Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Frost with Cream Cheese Frosting or a dusting of confectioners' sugar.
Yield: one 9" round cake.
Tips from our bakers
The recipe can also be baked as 12 muffins/cupcakes; baking time will be 18 to 20 minutes.
Yes, you can double the recipe and make two 9" x 2" rounds; or one 9" x 13" sheet cake.
Don't try to substitute oil for the fat in this recipes; stick with a solid butter, shortening, or other fat. Oil makes the cake somewhat greasy.