Ultimate Carrot Cake For Chloe
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber.
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.
- 2 ¼ cup spelt flour (couldnt even tell the difference)
- 2 ½ baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cardamom
- 1 cup coconut oil
- 1 cup maple syrup
- 1 cup honey
- 4 oz carrot baby food
- 1 Tbsp finely grated fresh ginger
- 1 tsp vanilla extract
- 4 large eggs
- 3 cups coarsely grated carrots (I used food processor)
- 1 14 oz can crushed pineapple well drained
- 1 cup raisens
- 1 package silken soft tofu
- ½ cup frozen orange pineapple juice concentrate, thawed
- 1 Tbsp maple syrup and 10 drops Vanilla Creme Stevia or 2 T. maple syrup and 1 tsp vanilla extract
- ½ tsp cider vinegar
- 1 Tbsp cornstarch
- 1 Tsbp water
Preheat oven to 325. Butter 13x9 sheet cake pan and flour.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
Beat oil, maple syrup, honey, baby food, ginger and vanilla extract until smooth. Add one egg at a time, beating after each.
Add flour mix in two portions.
Add carrots, pineapple and raisens. Beat until blended.
Pour into pan and bake 1 hour or until toothpick comes out clean.
Cool in pan for at least ten minutes then invert onto serving platter and cool completely.
Heat orange juice, maple syrup, stevia and cider vinegar in small pan. Bring to boil, then simmer for 5 minutes.
In small bowl whisk together the cornstarch and water. Whisk it into the simmering juice mix and continue to cook, constantly whisking until it thickens.
In food processor or blender, pour this mix onto tofu and blend until smooth and creamy, about 2 minutes.
Pour over top only of cooled cake.