SPICY CARROT CAKE
SERVES 1 8-INCH LAYER CAKE
1 1⁄2 cups (188 g/6.6 oz) whole wheat flour
1⁄2 cup (64 g/2.2 oz) unbleached all-purpose flour
2 tsp (10 g/0.34 oz) baking powder
1 tsp (5 g/0.17 oz) baking soda
1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar
1 cup (246 g/8.6 oz) canned crushed pineapple (with juice)
2⁄3 cup (160 g/5.6 oz) soy yogurt
1⁄4 cup (56 g/2 oz) liquid coconut oil
2 tsp (10 g/0.34 oz) vanilla extract
1 tsp (3 g/0.1 oz) ground cardamom
1 tsp (5 g/0.18 oz) ground cinnamon
1 tsp (5 g/0.18 oz) freshly grated nutmeg
1 tsp (5 g/0.18 oz) ground ginger
1 tsp (3 g/0.1 oz) kosher salt
2 cups (180 g/6.34 oz) shredded organic carrots (about 2 medium carrots)
1⁄2 cup (70 g/2.4 oz) golden raisins
1⁄2 cup (56 g/2 oz) chopped walnuts
Vegan Cream Cheese Frosting
NUTRITIONAL VALUES
Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg
METHOD
MAKE THE CAKE:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of two 8-inch cake pans with non-stick cooking spray and set aside.
Set aside the whole wheat flour, all-purpose flour, baking powder, and baking soda in a large mixing bowl.
In a medium mixing bowl, combine the sugar, crushed pineapple, soy yogurt, coconut oil, vanilla, cardamom, cinnamon, nutmeg, ginger, and salt.
Incorporate the pineapple mixture into the dry ingredients until well combined. Combine the shredded carrots, raisins, and walnuts in a mixing bowl.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in their pans for 15 minutes on a wire rack. Invert the cakes onto a cooling rack to cool completely.
FROST THE CAKE: Place one of the cake layers on a cardboard round or flat plate and top with a generous layer of frosting, spreading it to the cake's edges with a metal spatula. Frost the top and sides of the cake with the remaining frosting, then top with the remaining layer.
Set aside the whole wheat flour, all-purpose flour, baking powder, and baking soda in a large mixing bowl.
In a medium mixing bowl, combine the sugar, crushed pineapple, soy yogurt, coconut oil, vanilla, cardamom, cinnamon, nutmeg, ginger, and salt.
Incorporate the pineapple mixture into the dry ingredients until well combined. Combine the shredded carrots, raisins, and walnuts in a mixing bowl.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in their pans for 15 minutes on a wire rack. Invert the cakes onto a cooling rack to cool completely.
FROST THE CAKE: Place one of the cake layers on a cardboard round or flat plate and top with a generous layer of frosting, spreading it to the cake's edges with a metal spatula. Frost the top and sides of the cake with the remaining frosting, then top with the remaining layer.
RECIPE NOTES
I try to drink carrot juice every day because it is high in vitamins. I like to combine it with fresh ginger for a refreshing drink. Carrot juice should never be stored for more than a day because it attracts bacteria and spoils quickly.
