Carrot Cake Heaven

Since we moved away from Columbia, the IC and I haven't had particularly good access to health-food stores, organic markets, etc., other than Whole Foods ($$$) and Trader Joe's. We used to have access to the wonderful David's Natural Market and Roots, and we miss them. A lot. It's not just that they had a broader variety of vegan-friendly fare, but that we got so many great ideas for recipes there.

Our fond reminiscences led the IC and I to have a "date-day" on Saturday, and go to Columbia for vegan food at Great Sage, then shopping at Roots. While we were shopping, I stopped by a display of locally baked desserts and made note of a particularly good-looking carrot cake.

My mom used to get this (non-vegan) carrot cake from the grocery store that was OUTRAGEOUSLY good. It had this 1/2-inch-thick layer of cream cheese frosting with walnuts on top, and I don't think I've ever tasted its equal. Frankly, I've tried vegan carrot cakes at restaurants and stores and none of them were especially notable. Come ON, people, we're vegans, we've GOT to take back carrot cake! It's a cake! Made of carrots!

I've never seriously attempted to make a vegan carrot cake, but it's an obvious choice. Moist, dense cakes tend to be forgiving of substitutions, and this was no exception. I started with the most decadent-sounding carrot cake recipe I could find and veganized according to my own design. I borrowed an idea from the raw foodists for the frosting, and it turned out very well.

Carrot Cake Heaven

First, decide which frosting you're going to use. If you're using the cashew frosting, you'll need to start soaking your ingredients before you begin baking. See frosting instructions, below.

Ingredients:

2-1/4 cups all purpose flour (or a gluten-free blend of flours)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 tsp grated fresh ginger
1 tsp pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown sugar
3/4 cup cane sugar (may substitute agave, maple syrup, or use all brown sugar)
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil or applesauce
2 cups finely grated carrots

OPTIONS: as much or as many walnuts, raisins, pineapple tidbits, coconut, or whatever you like in your carrot cake

Directions:

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt.

In a large bowl, mix sugar and egg replacer until creamy. Add vanilla and oil (or applesauce). Mix wet and dry ingredients together and add carrots, raisins, nuts, etc.

You can use whatever kind of pan you like, and whatever means of greasing it you prefer (spray, oil, margarine...). I used a bundt pan, and my cake was done in about 50 minutes. Bake for 40 - 50 minutes (depending on pan), or until toothpick comes out clean.

While the cake is cooling, you can get to work on the frosting!

Amazing Cashew Cream Frosting

Soak for one hour in room-temperature water:

1 cup cashews
1/4 cup of raisins
1/4 cup dates

Drain and blend in a food processor until smooth. Add 1 tsp of lime or lemon juice and continue blending. You can use it as-is, as a slightly sweet glaze, or add powdered sugar (up to 2 cups) until it attains a more frosting-like consistency.

If you're not feeling adventurous, or if you don't have a food processor, you can always use this old standby:

Vegan Cream Cheese Frosting

1 package vegan cream cheese
1/3 cup vegan soy margarine (like Earth Balance), softened
1 tsp lime juice
2 cups vegan confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add lime juice, then add sugar.

Once your cake is cool and your frosting is ready, you're all set for icing and enjoying your carrot cake! I used a blend of brown rice flour and regular flour, no oil at all (I substituted applesauce), added raisins and walnuts and I did the cashew frosting. The flavor is rich and almost buttery, the cake is very moist and sweet, and thanks to the lime juice the frosting has a little tang to it. It's lovely.

The IC tried it and found it delicious. He then told me, "I never thought I would like carrot cake!". It turns out he had NEVER HAD IT BEFORE. Is that completely crazypants or what?