Carrot Cake!

I recently was asked to make a carrot cake for a client of Local Love and initially I didn't have a recipe. After looking through several cookbooks I combined a few high points from each to come up with this recipe. Now I have been asked if I would share this recipe to my friends and fans of carrot cake. Honestly, I had no idea how popular carrot cake is. The final result is a delicious, gluten-free, vegan treat that everyone will enjoy.

Here it is by popular demand.

Carrot Cake

Dry mix

1 1/3c all purpose GF flour

1c sugar

1 1/2 t baking soda

1t baking powder

1/2t clove

1/2t nutmeg

1/2t allspice

1/2t salt

Wet

3T egg replacer

6 T water

Whisk until frothy

2/3 c Canola

1 1/2c carrots, grated

1c walnuts finely to medium chopped

1c raisins

1. Mix dry ingredients thoroughly then stir in dry. Add about 1/2c water to make a batter. Pour into grease 9" cake pan (I use a spring form pan) and bake @ 350 for about 30 minutes until tooth pick comes out clean. The batter should look like a really thick pancake batter.
2. Make a cream cheese frosting using 4oz vegan cream cheese and 2 T earth balance, combined well in a food processor, then add 3 cups powder sugar....... one cup at a time until combined. Add a tablespoon or two of soy milk to create desired consistency.

Enjoy.

Vegan Chef Period.

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