Ingredients:
-
1 cup salad oil
-
2 cups organic brown sugar
-
1 cup water
-
½ cup soy milk
-
4 cups unbleached flour (or all purpose
flour)
-
2 teaspoons baking powder
-
2 teaspoons baking soda
-
1 teaspoon salt
-
1 ½ teaspoons cinnamon
-
½ teaspoon pumpkin pie spice*
-
3 cups grated organic raw carrots
-
1 cup chopped walnuts
-
1 cup organic raisins
Icing:
-
1 container
(8oz) soy cream cheese (Available in the grocery store’s health food
section)
-
4 cups organic confectioner’s (powdered)
sugar
-
½ cup of soy butter (margarine),
softened
-
1 teaspoon
vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9” x 11” baking pan
(use oil and coat with flour).
- Combine flour, baking powder, baking
soda, cinnamon, and pumpkin pie spice in medium sized bowl – set aside.
- In a large mixing bowl on low speed, mix
oil and sugar, add water and soymilk. Mix well.
- Gradually add flour mixture to sugar
mixture on low speed until moistened, then mix on medium speed until well
blended, about 2 minutes.
- Stir in grated carrots, nuts, and raisins
with wooden spoon and mix well.
- Pour the mixture into baking pan.
- Bake 1 hour.
- Tip: Bake until moist but not raw in
center. Insert toothpick into cake and when it comes out clean the cake is
done.
- Remove the cake from oven and let cool.
Icing:
-
In a small mixing bowl, on low speed mix
soy butter, powdered sugar, and vanilla until smooth.
-
Spread icing on completely cooled cake.
-
Sprinkle with
chopped nuts.
{This
Vegan Carrot Cake is very moist and delicious, excellent for special occasions
or tea parties.
Note:
If you do not have pumpkin pie spice available, you can make your own by
mixing the following:
-
½ teaspoon ground cinnamon
-
¼ teaspoon ground ginger
-
⅛ teaspoon ground nutmeg
-
⅛ teaspoon ground allspice
