Friday, March 02, 2012

9 cups o' veggies cake

It's March and that means it is time for carrot cake. Only this year it's vegan.

4 cups of freshly ground whole wheat flour
2 fat TBS cinnamon
dash of cloves, nutmeg
1 tsp salt
4 Tbs baking powder
2 tsp baking soda
1/3 cup ground flax seeds

1.5 cups water
2 cups pumpkin
3 Tbs oil
2 Tbs vinager

4-5 cups of shredded carrots
1 cup walnuts
1 cup raisins
1 can drained pineapple chunks or tidbbits

put into greased pan- bake 350 for 1 hour.


whip 1 cup almond milk with 3 Tbs white flour- heat and stir until thick as brownie batter. Cool Completely. When cool add 1 Tbs vanilla.

Whip (like 5 minutes in the blender on high) 1 cup vegan butter and 1 cup white sugar.

Combine the cool flour mix with the whipped sugar and whip for another 10 minutes or so.

Frost cooled cake (or if you are like us and can't wait: spoon frosting on the warm cake pieces individually as you are serving). Frosting will melt and loose it's amazing fluffyness. So eat your cake quickly before that happens :)


Anonymous said...

Whoot.. now that sounds like a great cake..
love ya

Round Belly said...

Out of pumpkin? mashed sweet potatoes work too.

I now also use the pineapple juice as part of the water requirements- and use water rather then almond milk in the frosting.