vegan carrot cake recipe

[Guest guest]

ok this recipe is from skinny bitch in the kitch by rrory frredman and kim

barnounin

 

 

1 cup safflour oil plus more for pans

3 cups whole wheat pastry flour plus more for pans

2 cups evaporated cane sugar(vegan)

2 teaspons baking powder

2 teaspoons baking soda

2 teasppons cinnamon

1 teaspoon refined sea salt

2 cups finely shredded carrots(about 2 carrots)

2 cups unsweetened applesause

2 teaspoons vanilla

1 1/2 cups chopped walnuts

4 cups vegan cream cheese

 

 

 

preheat oven to 350 degrees farenheit oil 2 9 in cake pans and line them with

parchment dust pans lightly with flour

 

in large bowl sift together, flour, sugar, baking powder, baking soda, cinnamon

and salt.

 

in another large bowl combine the oil carrots apple sauce and vanilla

stir until smooth.

 

stir in the flour mixture in 3-4 additions mixing until barely combined by hand!

add walnuts stir until just combined

 

transfer the batter to the pans ans smooth surfaces.

 

bake for 35-40 minutes or unitl the cake springs back when touched in the center

and it starts to pull away from the sides of the pan.

 

cool on racks for ten minutes, unmold cakes and return to cooling rack to cool

throughly.

 

 

frosting-

 

12oz vegan cream cheese

1 tablespoon pure vanilla extract

1/4 teaspoon salt

8 cups(2 pounds) powdered evaported cane sugar

 

let cream cheese soften while you prepare the cake batter

 

while cake is baking combine

cream cheese, salt, vanilla combine, then with mixer on a low speed add the

powdered sugar 1/2 cupo at a time increase speed and beat unitl light and fluffy

1-2 minutes

 

 

 

after cakes are cooled spread one cake top with 1/4 of the frosting stack 2nd

cake on top use remaining frosting to cover top and sides of cake

 

 

 

 

 

 

 

***after i left this in the fridge for a day it tasted better than it did fresh

from baking. it was really good even non vegan people liked it

[Guest guest]

Thanks :-)

 

Jo

 

, " chandiekakers " <chandiekakers wrote:

>

> ok this recipe is from skinny bitch in the kitch by rrory frredman and kim

barnounin

>

>

> 1 cup safflour oil plus more for pans

> 3 cups whole wheat pastry flour plus more for pans

> 2 cups evaporated cane sugar(vegan)

> 2 teaspons baking powder

> 2 teaspoons baking soda

> 2 teasppons cinnamon

> 1 teaspoon refined sea salt

> 2 cups finely shredded carrots(about 2 carrots)

> 2 cups unsweetened applesause

> 2 teaspoons vanilla

> 1 1/2 cups chopped walnuts

> 4 cups vegan cream cheese

>

>

>

> preheat oven to 350 degrees farenheit oil 2 9 in cake pans and line them

with parchment dust pans lightly with flour

>

> in large bowl sift together, flour, sugar, baking powder, baking soda,

cinnamon and salt.

>

> in another large bowl combine the oil carrots apple sauce and vanilla

> stir until smooth.

>

> stir in the flour mixture in 3-4 additions mixing until barely combined by

hand! add walnuts stir until just combined

>

> transfer the batter to the pans ans smooth surfaces.

>

> bake for 35-40 minutes or unitl the cake springs back when touched in the

center and it starts to pull away from the sides of the pan.

>

> cool on racks for ten minutes, unmold cakes and return to cooling rack to cool

throughly.

>

>

> frosting-

>

> 12oz vegan cream cheese

> 1 tablespoon pure vanilla extract

> 1/4 teaspoon salt

> 8 cups(2 pounds) powdered evaported cane sugar

>

> let cream cheese soften while you prepare the cake batter

>

> while cake is baking combine

> cream cheese, salt, vanilla combine, then with mixer on a low speed add the

powdered sugar 1/2 cupo at a time increase speed and beat unitl light and fluffy

1-2 minutes

>

>

>

> after cakes are cooled spread one cake top with 1/4 of the frosting stack 2nd

cake on top use remaining frosting to cover top and sides of cake

>

***after i left this in the fridge for a day it tasted better than it did

fresh from baking. it was really good even non vegan people liked it

>