Vegan Carrot Cake With Everything

By toobze

Ideal for Birthdays Or Weddings

Young and old party goers love this carrot cake! In spite of the many ingredients and steps, this scrumptious but substantial cake is easy to make, and hard to mess up.

Ingredients

• Carrot Cake
• 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 chopped walnuts
• 1/2 cup raisins
• 1 cup veggie spread OR 1/2 cup vegetable oil
• 1 cup brown sugar, packed
• 2 Tbsp egg replacer + 1/4 cup almond milk + 2 Tbsp lemon juice
• 1/3 cup pineapple juice
• 2 tsp vanilla
• Buttercream Frosting
• 1 cup soft vegan margarine
• 1 lb powdered sugar
• 2 tsp vanilla
• 3 Tblsp of almond milk

Details

Adapted from savvyvegetarian.com

Preparation

Step 1

Carrot Cake
1.Get out the veggie sticks 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.Chop and measure the walnuts
9.Combine the carrots, and pineapple
10.Using a large bowl, cream the veggie sticks, add sugar and mix well, then stir in the egg replacer and juice
11.Stir in the combined carrot mixture
12.Stir the dry ingredients into the wet ingredients
13.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
14.Cool in pans on wire rack, for 10 minutes. Turn out on rack if necessary. Cool completely before frosting

Buttercream Frosting
1.Cream all ingredients together until creamy and smooth.
2.Cover and refrigerate until needed.