Carol’s Comfort Foods

INGREDIENTS

Cake Batter

2 cups granulated sugar

1 ¼ cups cooking oil

4 eggs

3 cups grated carrots

2 cups all purpose flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

Cream Cheese Frosting

3 oz cream cheese – softened

¼ lb butter – softened

2 cups powdered sugar

2 tsp pure vanilla extract

PREPARATION

Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after
each egg. Add carrots and walnuts to the batter and mix well.

Pour cake batter into a greased 13×9x2 pan and bake for 45-55 minutes in a 350 degree oven. The cake is done when a toothpick plunged in the middle of the cake comes out clean. Remove from oven and let cool.

To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cake after it has completely cooled. Make sure to refrigerate the cake, due to the cream cheese content in the frosting.

Bunny Love Carrot Cake

Serving Size: 10

2 cups carrots grated, packed- I prefer the larger grate, because you can taste more of the fresh carrot flavor.

1 1/2 cups raw sugar

1 3/4 Chai Tea, or water

1 cup raisins or sultanas/ you can also add chopped dried apricots, plums and peaches.

2 teaspoons vanilla extract- Highest quality.

2 cups white wheat or all purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons baking powder

Stir all of the ingredients together until well mixed.

Preheat the oven to 325F. Prepare a 10 inch cake pan (grease lightly and flour). Bake until firm and a knife inserted into the cake comes out clean, about 1 hour.

From Demetria’s upcoming cookbook, Veggie on the Edge.© Demetria Clark 2007

Fat Free Frosting for Carrot Cake

1.5 Bananas- Blend until Smooth

2 tablespoons Lemon Juice

1 1/4 cup Evaporated Cane Juice or Vegan Powdered Sugar

1 tsp. Vanilla Extract

2 tbsp. white flour

Blend all Together until smooth.

If the mixture is too dry add a tsp. “milk” (spelt, soy, etc..) and mix in well.

If the mixture is too wet add a tablespoon of powdered sugar or flour.

©Demetria Clark 2008

Kahlua Fat Free Cupcakes
According to my research Kahlua is vegan.
Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan raw, your choice)
1 1/2 cups water
3 tbs. Kahlua
2 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.

Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Kahlua Frosting- Traditional (Not Fat Free)
Ingredients

6 tbs. sunflower shortening, or another vegan shortening, or margarine
1 lb sifted evaporated cane juice/vegan powdered sugar or traditional powdered sugar
3 tbs. unsweetened cocoa
5 tbs. Kahlua
Blend together well. If the mixture is too stiff add more Kahlua one teaspoon at a time.

Fat Free Kahlua Frosting
1.5 Bananas- Blend until Smooth
5 tsp. Kahlua
1 cup Evaporated Cane Juice or Vegan Powdered Sugar
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1 tbsp. white flour
Blend all Together until smooth.
Mix in cocoa powder.
If the mixture is too dry add a tsp. “milk” and mix in well.
If the mixture is too wet add a tablespoon of cocoa powder.

Fat Free Vegan Cupcakes

All Fat Free Recipes have no added fat.

Some of the ingredients may have naturally occurring fats.

Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan, raw, your choice)
1 3/4 cups water
1 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Frost with Fat Free Chocolate Fudge Frosting or the frosting of your choice.