• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Spicy Carrot Cake

    "My vegan version of this much- loved cake is made with a combination of whole wheat and white flour, and is well spiced with cardamom, cinnamon, nutmeg, and ginger. Crushed pineapple, coconut oil, and lots of shredded carrots ensure that the cake is extra- moist, while a fluffy cream cheese frosting is, well, the frosting on the cake!" said Fernanda Capobianco.


    Ingredients
    1 1/2
    cups
    whole wheat flour
    1/2
    cup
    unbleached all- purpose flour
    2
    teaspoons
    baking powder
    1
    teaspoon
    baking soda
    1 1/4
    cups
    evaporated cane juice sugar
    1
    cup
    canned crushed pineapple (with juice)
    2/3
    cup
    soy yogurt
    1/4
    cup
    liquid coconut oil
    2
    teaspoons
    vanilla extract
    1
    teaspoon
    ground cardamom
    1
    teaspoon
    ground cinnamon
    1
    teaspoon
    freshly grated nutmeg
    1
    teaspoon
    ground ginger
    1
    teaspoon
    kosher salt
    2
    cups
    shredded organic carrots
    1/2
    cup
    golden raisins
    1/2
    cup
    chopped walnuts
    Directions
    Preheat the oven to 350°F. Coat the bottom and sides of two 8- inch cake pans with nonstick cooking spray and set aside.
    In a large bowl, whisk together the whole wheat flour, all- purpose flour, baking powder, and baking soda; set aside.
    In a medium bowl, stir together the sugar, crushed pineapple, soy yogurt, coconut oil, vanilla, cardamom, cinnamon, nutmeg, ginger, and salt until well blended.
    Stir the pineapple mixture into the dry ingredients until blended. Stir in the shredded carrots, raisins, and walnuts.
    Scrape the batter into the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes. Invert the cakes onto the rack and cool completely.
    To frost the cake: Place one of the cake layers on a cardboard round or a flat plate and cover with a generous layer of frosting, spreading it to the edges of the cake with a metal spatula. Top with the remaining layer, then frost the top and sides of the cake with the remaining frosting.
    Reprinted With Permission From Reprinted from THE VEGAN DIVAS COOKBOOK with permission from HarperCollins Publishers

    The base number of servings for this recipe is 1
    OK

    Categories 

    Cake

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