The 100 Best Vegan Baking Recipes by Kris Holechek

Author:Kris Holechek
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2011-03-17T00:00:00+00:00

Bake for 40 to 45 minutes, until a toothpick comes out clean. Let cake cool in the pan on a cooling rack, then invert onto a plate or platter. Store leftover cake covered at room temperature.

Yield: 1 CAKE, 12 SLICES

Prep time: 20 MINUTES

Difficulty:

FOREVER CARROT CAKE

Jim and I had carrot cake at our wedding, so this recipe is especially significant to us. I think it strikes a nice balance between deep and spicy and light and fluffy. This recipe makes a beautiful double-layer cake. Don’t be afraid to put a generous smear of Cream Cheese Frosting between the layers, because there is more than enough to frost the whole cake. The spices really set up overnight, so this cake tastes best the next day. If you can’t wait, though, I don’t blame you.

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup oil

1/2 cup brown sugar, packed

1/2 cup sugar

2 cups finely grated carrots

1 cup applesauce

1/3 cup milk

1 teaspoon vanilla

1/3 cup walnuts

1/3 cup raisins

1 recipe Cream Cheese Frosting

(page 155)

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