Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
Directions for the Cake
Preheat the oven to 350°. Grease and flour a bundt or a 9 x 13 inch pan.
In a large bowl, mix the white sugar, brown sugar, and oil. Beat until light and fluffy. In another bowl, sift the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add the flour mixture to the sugar and oil and beat. Add the soy or almond milk and mix well.
Add the vanilla extract and stir again. Add the carrots and mix well. Finally, add the walnuts and raisin and mix all of the ingredients together until the batter is consistent.
Pour the batter into the pan and bake for about 45-55 minutes. Do not overbake! Check the cake after 45 minutes, if a toothpick is slightly moist after inserted into the middle of the cake, then it is ready. If necessary, bake another 10 minutes (a 9x13 pan will typically be done sooner than a bundt cake pan). When the cake is done, remove it from the oven and let it cool slightly (about 10 minutes), then add the glaze.
Directions for the Glaze
Combine all of the glaze ingredients in a small bowl. Simply mix or stir until the ingredients are blended.
After the cake has cooled slightly, make a few holes in the top of the cake with a toothpick, and with a knife, gently separate the cake from the edges of the pan. Slowly pour the glaze on top of the cake and in the space between the cake and the edge of the pan. It should ooze all over the cake and seep in which will make it moist and even sweeter. Let the cake stand in the glaze for about an hour, and then gently remove the cake from the pan to finish cooling.
Directions for the Frosting
In a saucepan or small pot, heat the Tofutti cream “cheese”, Earth Balance “butter”, and lemon peel over low heat until the butter is melted and the cream cheese is very soft.
In a medium bowl, add the powdered sugar. Add the cream cheese/butter mixture and blend or whisk together with the powdered sugar until the mixture is very smooth. Refrigerate the frosting for a few minutes until is it cooled and slightly stiff. Spread the frosting on the cake after it has cooled.
Enjoy!
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Ingredients for the Cake
1 cup white sugar
½ cup brown sugar
1 ¼ cups vegetable oil
3 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
2 teaspoons baking soda
1 ½ teaspoons cinnamon
Dash of nutmeg
1 ½ cups soy or almond milk (vanilla flavored)
2 teaspoons vanilla extract
2 cups raw grated carrot
1 cup chopped walnuts
1 cup raisins
This is delicious, super-moist vegan carrot cake that has three elements; the cake, the glaze, and the frosting. It’s super easy – the hardest part is grating the carrots, but its well worth the effort!
NOTE: to maximize time, make the glaze and the frosting while the cake is baking.
Ingredients for the Glaze
½ cup vegan creamer (I use Silk French Vanilla)
1 ½ tablespoons light corn syrup
1 ½ cups white sugar
Ingredients for the Frosting
4 oz Tofutti “Cream Cheese” – plain
¼ cup Earth Balance Whipped Buttery Spread
1 teaspoon finely grated lemon peel
2 ¼ cups powdered sugar
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