Monthly Archives: January 2014

Vegan Carrot Cake (no cinnamon)

Vegan_Carrot_Cake

This last week my wife mentioned that she missed carrot cake (she has been allergic to cinnamon  for the past couple years).  So as part of our date night this month, I put together this carrot cake without cinnamon.  We enjoyed it, but she suggests 1/4 tsp of nutmeg instead of 1/2 tsp.

Ingredients:

  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 cup vegan margarine, softened
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground allspice
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/4 cups flour
  • 1/2 cup soy milk
  • 1 cup finely grated carrots
  • 1 cup pecans, chopped

Directions:

  1. Pre-heat oven to 325. Grease and flour a 9-inch square baking pan.Vegan_Butter
  2. Combine applesauce, vanilla, vegan margarine, salt, baking powder, spices, sugars, flour and soy milk until well mixed.No_Cinnamon_Spices
  3. Add carrots and walnuts.Carrots_Nuts
  4. Spread batter evenly in baking pan.
  5. Bake for 45 minutes. (check with toothpick or chopstick)

 

Creamy Cashew Icing

Ingredients:

  • 3/4 cup raw cashews
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 3 tablespoons water
  • 1 cup powdered sugar

 Directions:

  1. Combine the first seven ingredients in a blender (like a vitamix) and blend until smooth and creamy (add extra water as necessary).Carrot_Cake_Batter
  2. Stir in powdered sugar to thicken (slowly or sift to get rid of lumps).