This week I made a carrot cake for Celestine to take to her daycare’s Hallowe’en party. I used a lemon icing recipe I like and tried Nora Cooks’ “1 Bowl Vegan Carrot Cake“. This cake is enriched by pineapple for binding and a lemon icing.
Lively Carrot Cake
Course: DessertCuisine: VeganDifficulty: EasyServings
12
slicesPrep time
20
minutesCooking time
45
minutesTotal time
1
hour5
minutesThis cake is enriched by pineapple for binding and a lemon icing.
Ingredients
2½ cups all purpose flour
2 cups brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
½ cup vegetable oil
1 cup crushed pineapple
¾ cup almond milk
1 tsp vanilla extract
3 cups grated carrots
3¾ cups powdered sugar
3 tbsp margarine
1 tsp vanilla extract
2 tsp apple cider vinegar
¾ tbsp lemon juice
Directions
- Preheat oven to 350°F and prepare a non-stick pan, oiling if appropriate (I used 12″ square)
- Add dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) in a large bowl and whisk.
- Mix in oil, pineapple, almond milk and vanilla.
- Fold in carrots and do not overmix.
- Pour the cake batter into your pan, and cook for 35-45 minutes, checking with a toothpick to determine when the cake is finished (it will come out clean if so). Remove from the oven and allow to cool.
- While the cake is cooling, put the powdered sugar in a mixing bowl.
- Add margarine, vanilla extract, vinegar and lemon juice and mix thoroughly.
- Once the cake has cooled, ice it.
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