Tuesday, May 10, 2011

The Best Vegan Carrot Cake Recipe Ever

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The only carrot cake recipe you'll ever need.

Nathan's birthday was in February and naturally, I had to bake him a cake. Also naturally? I decided to make  a cake that I had never before baked - carrot cake. I knew I liked carrot cake. I was 97% sure Nathan also liked carrot cake (he does - whew!). And I'm always up for trying out new recipes on important days and/or for large groups of people. What can I say - I'm a baker who loves a good thrill. 

Action shot.

After scouring the Internet while at work on my free time, I found a recipe that looked simple enough. No wacky ingredients. I had pretty much everything on hand. Vegan. Carrot. What more do you need? I made a few changes (of course) and crossed my fingers. Apparently the baking gods were smiling on me, because the cake. was. delicious. Seriously - this is perhaps the best cake I have ever baked, and birthday cakes are basically my specialty. 

Vegetables in cake? Totally healthy!

Pre-mixing. So pretty.

This cake is really easy to make - the hardest part is grating the carrots and that's just because I haven't been keeping up with my strength training. The coconut is subtle, the golden raisins juicy and the walnuts provide the perfect crunch. The natural sweetness of the carrots makes icing a non-necessity, but when it comes to birthday cakes the trick is to never hold back. Bake this today, whether it's a special occasion or not. This cake alone is reason to celebrate.


The Best Vegan Carrot Cake Recipe Ever
(adapted from GroupRecipes)

Ingredients:
2 cups all purpose white flour 
1 cup of white sugar
1/4 cup brown sugar
1/2 tsp of salt 
2 tsp of baking powder 
1/2 tsp of baking soda 
2 tsp of cinnamon 
3 cups shredded carrots 
3/4 cup of canola oil 
1/2 cup of orange juice
1/2 cup of golden raisins
1/2 cup shredded, unsweetened coconut
1/2 cup of chopped walnuts

Directions: 

Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil.

Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots and the oil to the dry ingredients and mix well with a spoon (not a hand mixer!).

Add the orange juice and mix again, then fold in the nuts, raisins and coconut.

Put the batter into pan.

Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.

Let cool before topping with vegan buttercream cinnamon frosting.

Empty plate speaks for itself.