Carrot Cake

We received a pound and a half of carrots this week from our CSA. I found a delicious recipe for carrot cake. It is not low fat, that will be my next mission is working on how to make this a no fat cake. Let me tell you though, this carrot cake is delicious. Instead of using a cream cheese type fattening frosting, I did lighten it up a bit by just using a glaze made with 1.5 Cups of powdered sugar, 1.5 TBSP. almond milk and 2 tsp of vanilla extract. I applied the glaze while the cake was still a bit warm. Wow is this good!

Original recipe came from Christine Hennessey's blog

The Best Vegan Carrot Cake Recipe Ever
(adapted from GroupRecipes)

Ingredients:
2 cups all purpose white flour
1 cup of white sugar
1/4 cup brown sugar
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
2 tsp of cinnamon
3 cups shredded carrots
3/4 cup of canola oil
1/2 cup of orange juice
1/2 cup of golden raisins
1/2 cup shredded, unsweetened coconut
1/2 cup of chopped walnuts

Directions:

Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil.

Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots and the oil to the dry ingredients and mix well with a spoon (not a hand mixer!).

Add the orange juice and mix again, then fold in the nuts, raisins and coconut.

Put the batter into pan.

Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.

Let cool before topping with vegan buttercream cinnamon frosting.