Michelle came to our fabulous party and loved the carrot cake. Here’s the recipe Michelle.
Vegan Carrot Cake
2-1/4 cups organic flour or spelt
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder (non-aluminum)
1 teaspoon salt
3/4 cup brown sugar
3/4 cup organic sugar
3 egg equivalent in Ener-G egg replacer
1 teaspoon vanilla
½ cup canola oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained, optional
1 cup shredded coconut
nuts and raisins optional
Note: if you don’t have Ener-G egg replacer, use some mashed banana, conserve some of the oil and add some extra baking soda.
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) – add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
Use a 9 inch cake pan.
Bake for 45-55 minutes or until knife runs clean
Vegan Cream Cheese Frosting
1 package vegan cream cheese
1/3 cup vegan soy margarine softened.
1 tsp. vanilla
2 cups vegan confectioners sugar
Beat cream cheese and margarine. Add vanilla, then add sugar.