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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 Post a comment
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