Bunny Love Carrot Cake- Fat Free and Vegan
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
Tags: carrot cake, carrotcake, fat free, fat free carrot cake