Saturday, May 18, 2013

Vegan Carrot Cake

 There are some things you just never know are vegan.  Like this moist and tasty Vegan Carrot Cake.  Perfect texture, and topped with a cream cheese frosting it will satisfy any ones sweet tooth.  It even made a great breakfast treat.  This recipe makes one 9 X  cake.

1 Cup flour
1 1/2 Cups Sugar
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 TBS Cinnamon
1/4 Cup Canola Oil
1 1/4 Cup Canned Pumpkin

1 1/2 Cups Shredded Carrot
1 Cup Raisins
1 Cup Walnuts

Preheat oven to 350 Mix all dry ingredients into a large mixing bowl and stir until well blended.  Add oil and mix in with a fork or pastry cutter until mixture is course.  Add pumpkin mixing with dry ingredients until moist.  Mixture should pour easily when lifted with spoon.  Add additional pumpkin if necessary.  stir in carrot, raisins and walnuts.  Coat 9 x 9 baking dish with canola cooking spray.  Cook 45 minutes in a 350 oven or until inserted toothpick comes out clean. Allow to cook in pan for at least 2 hours.

2 TBS Earth Balance Butter
1 Cup Follow Your Heart Cream Cheese
1/2 Cup Powder Sugar
1 Tsp. Vanilla
1/4 Cup Chopped Walnuts

Allow Butter and Cream Cheese to reach room temperature.  Place in mixing bowl with powdered sugar and vanilla.  Blend with mixer until creamy and smooth.  Spread on cooled cake and top with chopped walnuts.

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