EP 57: Carrot Cake
Carrot Cake
Serves: 8-10
Difficulty: Easy
Prep Time: ~10 minutes
Cook Time: ~1 hour
Yummy carrot cake is only an hour away!
3 teaspoons lemon juice
1 1/4 cups milk alternative
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan or other deep pan. In a small bowl, add lemon juice to non-dairy milk. Stir together and let stand for a few minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Notes
Icing Recipe – Buttercream Frosting:
1/2 cup vegan margarine, room temp
2 cups confectioners’ sugar
1 1/2 tsp vanilla extract
2 tbs non-dairy milk (plus more if needed)
Using an electric mixer, cream the margarine until smooth. On low speed, add the remaining ingredients. Once combined, mix on high speed until light and fluffy (3-4 minutes). If the icing is too dry, add a few more tablespoons of non-dairy milk. Store in a tightly lidded container. Keeps in the refrigerator for up to 2 weeks.
