It’s Carrot-Carrot-Carrot Cake time! I love carrot cake and have had some truly awful dry vegan carrot cakes before. I made this recipe this past weekend as a surprise treat. I am not ashamed to say that the entire thing pretty much got devoured by two people.
1/4 Cup Organic Applesauce
1/2 Cup Vegan Margarine (I used Organic, Vegan Earth Balance)
1/4 Tsp Sea Salt
1/2 Tsp Ground Cinnamon
3/4 Cup Organic Agave Syrup
1 1 /4 Cups Flour (I used Organic Brown Rice Flour)
1/4 Cup Non-Dairy Milk (I used Organic Coconut Milk)
1 Cup Grated Organic Carrots
1 Cup Almonds, Chopped (I chopped them in a food processor so they were quite fine)
Heat Oven To 360 F
Mix Carrots, Almonds, Flour, Sea Salt & Cinnamon together in large mixing bowl. Add Applesauce, Agave, Non-Dairy Milk & Vegan Margarine – blend until creamy and smooth (as smooth as possible with the carrots and almonds that is!).
Pour into pie pan – I used recycled paper pie pans. They work excellent, never stick, contain no chemicals or dyes and are very easy to clean up. Should fit nicely into one pie pan – if you want a multi-layered cake then simply put ½ of each batter into 2 pie pans or slice a cooked pie horizontally through the center to make two 1 inch thick pie pieces.
Bake at 360 F for 40 – 45 minutes. When done should produce a clean toothpick!
Coconut Cream Cheese Frosting:
1/2 Cup Vegan Margarine (I Used Organic, Vegan Earth Balance)
1 Cup Coconut Sugar (To Taste)
1 Container Vegan Cream Cheese
Blend Vegan Margarine and Cream cheese together in metal mixing bowl (if you do not have one, no big deal just use whatever you have!). Add coconut sugar slowly, blending as you add to keep smooth. Taste the icing as you go and add whatever amount of sugar you are comfortable with. I added about 1 cup and liked the taste immensely – coconut sugar has a stunning maple quality about it.
Put in freezer to thicken until cake cools.
Once your cake has cooled out of the oven –
[Make sure it is not still hot! Your icing will become a pool of mess!]
Ice the top and sides of your cake and set in fridge until ready to serve.
Makes 8 – 10 servings