Carrot Spice Cake is Amorous outcomes aside, you are certain to have fun eating these moist little cakes that mix up in one bowl.
Ingredients
1⅓ cups all-purpose flour1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegan butter substitute,at room temperature
⅓ cup soymilk
¼ cup applesauce
2 teaspoons ground cinnamon
1 teaspoon vanilla extract½ teaspoon ground nutmeg
1 cup finely grated carrots
1 cup chopped walnuts (optional)
Powdered sugar or White
Shumi Frosting
Method
Preheat the oven to 350 degrees F and oil a 9-inch square baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate
large bowl,
Preheat the oven to 350 degrees F and oil a 9-inch square baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate
large bowl,
combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, applesauce, cinnamon, vanilla extract, and nutmeg.
Stir in the flour mixture until just combined. Fold in the carrots and optional walnuts.
Pour into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack. If desired, dust with powdered sugar or use a pastry bag to pipe designs using White Shumi Frosting.
Pour into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack. If desired, dust with powdered sugar or use a pastry bag to pipe designs using White Shumi Frosting.
Tips
For an even finer texture, grate or finely chop the carrots in a food processor. Watch closely so they are not puréed.Don’t make these if you don’t mean business. I’m a testament to the power of these muffins.
For an even finer texture, grate or finely chop the carrots in a food processor. Watch closely so they are not puréed.Don’t make these if you don’t mean business. I’m a testament to the power of these muffins.
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| Carrot Spice Cake |
