Carrot cake. For all its image…healthy and wholesome, well, in reality, not so much. My plant-based version is totally yummy and really satisfying. Try it!
Makes 10-12 servings
2 cups sprouted whole wheat flour or whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups spring or filtered water
1 1/4 cups dates, coarsely chopped
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon ground ginger
scant pinch ground cloves
scant pinch ground nutmeg
1/2 cup carrot, shredded
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed
‘Cream Cheese’ frosting
1/2 cup vegan butter spread , softened
1 container (8 oz) vegan cream cheese substitute
1 cup coconut sugar, fine granules
1 1/2 teaspoons vanilla
Pan toasted walnut pieces, for garnish
Preheat oven to 375o and lightly oil a 9-inch springform pan.
In a small bowl, sift together the flour, baking powder, baking soda, and salt, and set aside.
In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes.
In a large bowl, place the shredded carrots, pour the hot liquid mixture over the top, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and blend well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared springform pan and bake at for 45 minutes or until an inserted toothpick comes out clean.
While the cake bakes, make the frosting. Use a hand-held or stand-up mixer. Place butter spread, cream cheese, coconut sugar and the vanilla in a bowl and whip until smooth and fluffy.
Allow cake to cool for 10 minutes before releasing pan and carefully transferring cake to a plate. Cool completely and frost and garnish with walnut pieces.
Cook’s Tip: I like Follow Your Heart brand of vegan cream cheese as it’s made from tofu with no compromised ingredients. I also have made this frosting with pureed raw cashews with amazingly delicious results. Use the same amount of cashew puree as vegan cream cheese.