added this 17 years ago
World's Best Carrot Cake
What you need:
2 cups flour
1 1/4 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
3 egg replacers (I use EnerG egg substitute)
1 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup boiling water
2 cups finely chopped carrots
What you do:
1. Preheat oven to 350 degrees F. Grease 3 cake pans. Sift together all the dry ingredients.
2. Add egg replacers, vanilla, and vegetable oil to dry ingredients. Beat on low speed for 1 minute, scraping constantly.
3. Add boiling water and carrots to other ingredients, and beat on medium speed for 2 minutes.
4. Pour into prepared pans and bake for 30 minutes. Let cool completely.
Layer the cake with your favorite icing and chopped walnuts.
Preparation Time:
50 minutes
Cooking Time:
Servings:
8
Recipe Category:
SO HOW'D IT GO?
This is waiting to go in the oven, but the batter tastes good. One of the best things about vegan baking is, it's safe to lick the spoon. No worries about salmonella from chicken periods. :p
Okay, I changed this recipe quite a bit, so I'm going to just post the whole recipe like I used it
Dry:
2 cups whole wheat flour
1/2 cup white sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1.5 teaspoon cinnamon
1/4 teaspoon nutmeg
Wet:
1/2 banana
1/2 cup soy yogurt
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup vegetable oil
1/4 cup apple juice
1/3 cup almond milk
2 cups finely chopped carrots
I loved this rendition! The banana added moisture, sweetness and a nice background flavor, and the yogurt made it moist, too (I was out of all egg replacers, and I liked it this way). I thought it still needed more moisture (possibly because I cut down on the sugar), so I added more liquids.
I made cupcakes, baking them about 25 minutes (it's a pretty thick batter), and I topped them with the buttercream frosting from Vegan Table. I took these to climbing club and everyone loved them. Happy Spring!
This cake looks sooo good! ;)b
But I was just wonder where did u fined the info to do all this Nutritionol states? I've bin looking all over to be able to do this. I would like to do this for some of meals I make.
I wonder if there is a way to make this without the vegetable oil? It adds 14g of fat :( And I am currently nearly fat free (less than 10g a day)
Nutritional stats as is:
Calories 389
Calories from Fat 134
Total Fat 14.8g
Saturated Fat 2.9g
Cholesterol 0mg
Sodium 353mg
Total Carbohydrates 58.6g
Dietary Fiber 1.9g
Sugars 32.7g
Protein 6.3g
Vitamin A 68%, Vitamin C 3%, Calcium 7%, Iron 12%
very good! I made this half the amount because it's only for me. I used a little less sugar and it turned sweet nevertheless.. it turned out very moist, maybe even a bit too moist. it can be that I overexaggerated with the water at the end.. I topped it with Vanilla gaze , the recipe is in this site. for me it is very "intensive" cake, so I cut it to small slices but all in all it's a special and worthy cake! ha, and super easy to make 8)
I wonder if there is a way to make this without the vegetable oil? It adds 14g of fat :( And I am currently nearly fat free (less than 10g a day)
Nutritional stats as is:
Calories 389
Calories from Fat 134
Total Fat 14.8g
Saturated Fat 2.9g
Cholesterol 0mg
Sodium 353mg
Total Carbohydrates 58.6g
Dietary Fiber 1.9g
Sugars 32.7g
Protein 6.3g
Vitamin A 68%, Vitamin C 3%, Calcium 7%, Iron 12%
i'd try it with applesauce instead.
:) Very delicious! I used soy milk instead of water and had to double the recipe for my 9x13 pan! will make again....and again!