Awhile back, after posting the recipe for Vegan Chocolate Cake, one of my readers sent me a link to a carrot cake recipe she thought I might like. She was so right, because this girl loves carrot cake. The recipe looked pretty darn good and I wondered if I could adapt it to my favorite recipe which is delicious, but not very healthy. Well, I worked with it and this is what I came up with:
Vegan Carrot Cake
1 1/2 cups flour
2/3 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. nutmeg
1 large carrot, peeled & finely grated
1/2 cup walnuts, pecans or almonds, finely chopped
1/2 cup raisins, chopped
1 small can crushed pineapple, drained, save the juice
4 Tbs. vegetable oil
1 Tbs. vinegar
1 tsp. vanilla
Mix flour, sugar, soda, salt and spices together in a large bowl. Add carrot, nuts, raisins and pineapple and mix together. Add enough water to reserved pineapple juice to equal one cup of liquid. Add juice, oil, vinegar and vanilla to the bowl and stir until well combined.
Pour batter into a well oiled 8" X 8" square pan. Bake in a preheated 350° oven for 35 to 40 minutes until center springs back to the touch. Remove from oven and cool.
Although this cake doesn't need it, I frosted it with cream cheese icing, but a simple dusting of powdered sugar would be very good as well. It is super moist and very delicious. I hope you give this one a try.