Let's face it, part of the appeal of the holidays is the food. It may be difficult if you're vegan to fit in to a non-vegan holiday celebration. I've modified many recipes – for the better – for vegans. This recipe is no exception. It's a simple carrot cake that when dressed with icing, cranberries, and nuts, is appealing to just about everyone.
Cake
- 8 oz grated carrot
- 6 oz sultanas or raisins
- 1 1/4 c unbleached flour
- 1 1/4 c wholemeal flour
- 1 cup sugar - I use organic cane
- 1 tsp cinnamon
- 1 tsp ginger
- 2/3 cup vegetable oil of your choice - not olive since it gives the wrong flavor (I often use applesauce instead, and decrease flour so the cake isn't too heavy)
- 2/3 cup water
- pinch of salt
- dash of vinegar
- 1/2 tsp vanilla extract
Icing
- 6 oz confectioners or icing sugar
- 1/2 tsp vanilla extract
- 3 oz vegan margarine
- Ground Cashews or sunflower seeds - optional for topping
- Shredded coconut - optional 1/4 - 1/2 cup
Method
- Preheat the oven to 375F
- To make the cake, stir all the dry ingredients together and then mix the wet ones in.
- Bake for 45 minutes, then reduce oven to 325F and cook for another 30 minutes. Cool in tin.
- To make the icing mash the sugar and vanilla into the margarine with a fork.
- Ice the cake once it is cold.
- Optional: top with chopped cashew nuts or sunflower seeds, and press shredded coconut onto the sides
