Monday, October 5, 2009

a decadent dessert for a very special occasion...

Vegan Carrot Cake!

This past Sunday, Sylvie had a 1st birthday party at the park with her baby-toddler-kid-friends and their parents. I had planned on making an Apricot Couscous cake, which is a classic macrobiotic favorite, (and rightly so), it really is good. The apricot couscous cake, (which I will make later on this week), is something you could have rather often, and feel good about.
This birthday cake I made, was certainly more wholesome than a standard store bought cake, but definitely a treat too. You will not find it in any traditional macro cookbooks, as it does contain sugar. But remember, the essence of macrobiotics is about freedom. You can eat whatever you want, as you know your way back to balance. Sylvie's birthday is a day to be free!!
The original recipe is from a vegetarian website, but after reading the comments from people who had made it, I revised the recipe, and also chose to use whole wheat flour, instead of the suggested white flour. It was as moist as any carrot cake should be, full of flavor, and sweet but not too sweet. I usually like to cook very very simply, with only a few ingredients, so this was a bit of a stretch for me. I don't own a blender, just a mini baby food blender, so Ryan and I mixed it all by hand. We put an immense amount of love into the cake...which is probably why it turned out So Good! I doubled this recipe and had two medium cakes. Can you tell what the decorative greenery is made of? Carrot tops!

Vegan Carrot Cake- (I used organic ingredients wherever I could)
2-1/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon sea salt
1 cup light brown cane sugar
3/4 c spiced applesauce
1 teaspoon vanilla
1 cup safflower oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
handful of raisins
Faux Cream Cheese Frosting:
1 8 oz package of vegan cream cheese
1/3 cup vegan soy margarine (like Earth Balance), softened.
1 teaspoon vanilla
2 cups vegan powdered sugar
preheat oven to 350 degree Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and applesauce until creamy, add vanilla, then add oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
faux Cream Cheese Frosting recipe: Beat cream cheese and margarine. Add vanilla, then add powdered sugar. Mix.

1 comment:

  1. It was delicious!! My kids scarfed it down.