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Sunday, February 19, 2012

Eat: Vegan Carrot Cake

I love carrot cake! This vegan interpretation packs massive amounts of the coveted flavour in a more nutritious bite. The cake is light, moist, and like your plate good. 

Vegan Carrot Cake
1/2 cup safflower oil
3 cups whole wheat pastry flour
1 cup brown sugar or sucanut
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp sea salt
3 large carrots, grated ( I like to use a food processor)
2 cups unsweetened applesauce
1 tbsp vanilla
1 cup chopped wallnuts

Preheat the oven to 350 F, and oil a bunt pan. 

In a large bowl shift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and cloves, and salt. Set aside. 

In another large bowl combine the oil, carrots, applesauce, and vanilla. Stir until smooth. Slowly fold in the flour mixture and until well combined. Add the walnuts, stirring until they are equally distributed within the batter. 

Pour the batter into the cake pan, and bake for 45 minutes, or until the cake in golden and pulling away from the pan. 

Let the cake cool for at least 10 minutes before removing it from the pan.

Glaze the cake, 

With a light cream cheese frosting:

12 ounces vegan cream cheese
1 tbsp vanilla
1/4 tsp salt
4 cups powdered sugar
1 tbsp lemon rind

In a large bowl, combine the cream cheese, vanilla, salt, and lemon rind. Slowly stir in the sugar until smooth. 


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