Kellys Perfect Carrot Cake
3 cup grated carrots
1 cup water
1/2 cups vegetable oil (can use a blend of any of the following: safflower, sunflower, canola, or vegetable oil)
1 1/4 cups maple syrup
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon nutmeg
1 pinch cardamom (optional)
1/2 teaspoon ground cloves
1 cup rye flour (really needs the rye flour)
1 cup wheat flour (can use white instead)
1 cup white flour
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
Preheat oven to 350 degrees.
Oil and lightly flour a 9 inch square baking pan, a 10+ inch angel food pan, a 10+ inch round spring form with a hollow inner tube, or a 10+ inch Bundt ban. I prefer the Bundt pan for aesthetics, even cooking, frosting and presentation. Mix carrot, water. oil, vegan maple syrup, spices and salt.
In a separate bowl combine and mix dry ingredients.
Add dry ingredients to the carrot mixture.
Mix until well blended.
Pour batter into baking pan and bake for 45 minutes, or until an inserted knife comes out clean.
Let cool, then frost or glaze.
SO HOW'D IT GO?
I can't wait to try this!!! It looks delicious! :) Thanks for sharing it!
Made this for my bfs b-day, and it was marvelous. I added 1 cup toasted coconut, used 3/4 cup maple syrup, and 1/2 cup almond milk to make up for the rest. I also added 1/2 cup sugar, which is why mine turned out very sweet - but thats just the way he likes it! I topped it all off with my no-fail cream-cheese-esque icing (1 package tofutti whipped with 1 package Morni-Nu silken tofu and about 3 tbsp agave nectar mixed with 1 tsp vanilla), then sprinkled toasted coconut all over the top. YUM! Thanks for the recipe ^^
this cake came out great! i think next time i would use a mix of brown and white sugar instead of maple syrup, its so expensive, and the full bottle i had at home didnt even contain 1 1/4 cup. i added shredded coconut and a little sour cream to keep it moist, and topped it off with cream cheese frosting with pink food colouring (dorky, i know, but it was valentine's day!). this was really easy to make, youve opened a whole new door for someone who has made cakes out of boxes her whole life!
Man. This recipe is SO good. I also added:
-2 tsp baking powder (good advice)
-1/2 cup chopped pecans and walnuts (also good advice, thanks)
-And, used about 1 cup apple pulp with 2 cups carrot pulp--- from my carrot-apple juice-- turns out SO well!
-Since I used pulp and not the carrots I also added extra 1/2 cup water.
-I also used whole wheat pastry flour for the whole wheat. I don't know if that makes a difference at all, but maybe the lesser quantity of gluten in it makes it create a fine, light pastry texture (thank you, wikipedia). No, I don't know what I'm talking about. But it turned out great.
The frosting I used I modified from another I found here ("coconut pecan frosting"):
3/4 cup sugar
1/2 cup canola oil
1/2 cup coconut milk
1/2 cup almond milk
1 tsp vanilla
1/2 cup chopped nuts
After putting it on cake, dusted it with flour, which was pretty, until the flour melted into the frosting.
NICE JOB and thanks for a great cake!
I love this recipe! I made little changes to adjust it to my taste. I don't like cakes too sweet so I just put less maple syrup and I also add to the cake batter 2 tsp. baking powder, 1 tsp. vanilla extract, 1/2 cup raisins, 1/2 cup chopped walnuts.
Then I also make this frosting:
8 oz vegan cream cheese
1/2 cup margarine
up to 2 cups of maple sugar
1 tsp. vanilla extract
grated skin of one orange
First of all, I cream together the cream cheese and margarine. Then I slowly add maple sugar.I usually taste the mixture to see how sweet it is, and I try not to put in too much sugar.Then I add the vanilla extract and orange grind. I put the frosting on a cool cake and leave it in the fridge overnight, so the flavors can nicely blend together.