Friday, May 1, 2009

Vegan Recipe - Carrot Cake

Here, in North Carolina, the weather is beautiful. Flowers are in bloom and new life is everywhere. Soon, farmer's markets will open and colorful produce will be available. They'll have organic, locally grown fruits and vegetables ... including carrots.

This recipe is wonderful at any time of year ... but seems especially so right now. It's full of spring color and tastes wonderful. Whether you're serving it to guests or treating your family ... it's sure to be a hit. I hope you enjoy it!


By the way ... I'd like to invite you to share a recipe with Reduce Footprints readers. It can be something you've created or something you found in a book or magazine. The only requirements are that it be
Vegan (no animal products) and that it be something you have tried and enjoy. Send it to us at reducefootprints@gmail.com, include a picture if you have one and a link to your site. If it's a recipe you've found from a book, magazine or Blog ... be sure to include that, as well, and we'll give them credit.

OK ... on to this month's recipe:


Vegan Carrot Cake
(from the February, 2009, copy of Vegetarian Times)

Cake

1 medium ripe banana, frozen, then thawed
2/3 cup sugar
1/3 cup vegetable oil
1-1/2 cups grated carrots (2 medium carrots)
1-1/4 cups flour
1 Tbs. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts

Icing

1-1/2 cups confectioners' sugar
1 Tbs. vegan margarine
1/2 tsp. vanilla extract


1. To make Cake: Preheat oven to 350°F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil and carrots. Whisk together flour, baking powder, salt, cinnamon and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

2. Pour batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack and cool completely.

3. To make Icing: Whisk together confectioners' sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Notes:
  • I use organic carrots and include the peels which are highly nutritious.
  • For a variation, try dried cranberries instead of raisins and pecans or pine nuts instead of walnuts.
  • This cake is wonderful with or without the icing.

As always ... I would love to hear from you!

24 comments :

  1. Carrot cake is my favorite. Iam going to try this.

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  2. This sounds great, I love carrot cake. I was wondering have you ever tried it with olive oil or coconut oil? I only ask because I never use vegetable oil. I will give it a try.
    Thanks.

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  3. Hi, s engelmohr ...

    I'm not a vegetable oil user either. I use olive oil or sometimes an olive/canola oil blend. Everyone I've served it to has loved it so I don't think it affects the flavor. I have noticed, however, that I have to cook the cake a little longer ... not sure if that's because of the heaviness of the oil. I rely totally on the toothpick to tell me when it's done.

    SF

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  4. Oh this sounds so good, and I think I have all the stuff to make it! Yum.
    Kelli

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  5. I'm hungry now.. Spent most of the day getting vegetable garden ready to go.. Enjoying the weather as are you Joe Todd

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  6. Hi Small...

    You hit the nail on the head. I am crazy over carrot cake. I go ga ga over them! Thanks for the receipt. Finally I can make one with all the nuts I love.

    Cheers!

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  7. Have to have my wife bake up your carrot cake recipe....looks luscious. Best to you!

    Thom

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  8. That cake looks delish, I could go for a piece right about now! Will def save this recipe.

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  9. Oh my Universe! That looks sooooo good! Just came back from a baby shower where we had carrot cake. Now I NEED to make this one!

    Thank you for sharing this recipe!

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  10. Hello!

    Thank you for visiting Endangered Spaces blog and leaving a comment. I am a do follow blogger, so I followed you back here.

    This recipe looks yummy, but I am on a diet. ;-(

    Visit again some day. Let me know if you would like me to add your blog to my blogroll.

    cybercelt

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  11. Sorry this is not relevant I have something for you on my blog.unemployedandlooking

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  12. Should taste very nice. Your summer is coming, and so is our southern winter in New Zealand.



    Cheers,


    Peter


    The Green Planet Blog:

    http;//worldofcae.blogspot.com

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  13. I love carrot cake too! We're having lovely weather here in the U.K. too at the moment and it looks like we're in for a good Summer. :)

    p.s. you've been tagged! (see my latest post) :)

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  14. That sounds so good, I may have to go to the store right now and pick up the ingredients I'm missing.
    SQ

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  15. YUMMY...good to see you over at the Doggles blog...lol

    Joe

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  16. Thanks for stopping by my blog!

    This carrot cake recipe looks really good. I would love to try it with the dried cranberry substitution since I'm not a fan of raisins.

    This looks very yummy.

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  17. I love carrot cake - I definitely want to give this recipe a try!

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  18. Oh, this carrot cake looks DEEELICIOUS! I wish I was a baker. But, alas, I'm a lazy cook:)

    So, if you ever decide to go into the "vegan baking" business on the side, let me know(lol)

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  19. Hi SF

    popped over to say Hi

    love carrot cake and now i'm starving so off to get something to eat

    all the best from the highlands

    andy the dafthermit

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  20. Thank you for such wonderful
    information.........If you are a Food Lover just
    the way I am......Please check out the blog
    mentioned below, some really yummy
    recipes are out there !!!!.....Check it out m

    sure you'll love it.

    http://staysharpwithrecepies.blogspot.com

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  21. Really a nice recipe so tempting. Will try it at home. Thanks.

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  22. This recipe came out VERY DRY. Before I added 3/4 c. milk to make it "pour" as the recipe says, it resembled cookie dough. For the flour I used 1 c. white flour and 1/4 c. whole wheat flour, and whole wheat flour needs more liquid. When I double-checked the ingredients at Vegetarian Times, their recipe (which this one supposedly came from) was the same except for theirs called for EVEN MORE flour, 1/4 c. more. Has anyone made this cake? If so, how did it turn out?

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  23. Hi Sara ~ I'm sorry that this recipe didn't work for you. I've made it, as written, and haven't had any trouble with it. I can't remember if I used some whole wheat flour ... I typically do but it's been awhile since I've made this. And gosh ... did I type in the amount of flour incorrectly? I no longer have that issue (I give them away to friends and family). I've been told that elevations and weather can affect cake recipes ... I wonder if that had something to do with it? Well darn ... I really like this recipe and wish it would have worked out for you! :-(

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