Carrot Cake with Cream Cheese Frosting - Vegan
from postpunk kitchen
Mama's Twisted Orange Carrot Cake
Submitted by Stacey
prep time: 20-30 minutes | cooking time: 45 minutes-hour | makes two 9-inch round cakes to stac
In Mama's effort to make her carrot-cake-lovin' vegan girl happy on her birthday, she revised an old standard by shying away from butter and eggs. The result is a moister, tastier cake. Enjoy!
Equipment:
Two 9-inch cake pans or one 9x13 pan
Blender or food processor for the orange puree
Food processor or bicep equivalent for frosting
Note:grate carrots w/hand grater-processor will make them too wet
Ingredients
- 1 orange (peel will be used so clean well)
- 2 cups flour
- 2 cups sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 1 tsp. salt
- 1 1/4 cup canola oil
- 1 cup of vanilla soy yogurt
- 2 cups grated Carrots - grate w/hand grater-processor will make them too wet
- 1/2 cup of chopped nuts (optional)
- Frosting
- 8 0z. vegan cream cheese (Tofutti Better Than Cream Cheese)
- 1/4 Soy margarine
- 1 lb. powdered sugar
- 1 tbsp. orange puree (instructions below)
- 1 tsp. vanilla
- 1 tsp. lemon juice
Preparation
Step 1
Directions
Trim both ends off of orange. Cut in wedges, then chunks. Remove center white core and seeds. Puree in blender (yes, including peel) and then reserve one tablespoon of puree for frosting. Sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add oil and the orange puree, mixing well. Add yogurt and combine thoroughly. Stir in carrots and optional nuts.
Line two inch 9-inch baking pans OR one 9x13 pan with waxed paper or some sort of flour spray. Pour batter into pan(s) and bake at 350 degrees. Bake one hour if using two 9-inch pans or 45 minutes if using 9x13 pan. Either way, cake is ready when toothpick/cake tester comes out clean.
Let cool in pan 10-15 minutes. Remove from pan and allow to cool completely before frosting.