This past Saturday I co-hosted a Willy Wonka themed baby shower at my house. While I inevitably ate my fair share of candy, I wanted to make a dessert that was vegan so I wouldn't be tempted by the other baked goods. I decided to make the carrot cake from Isa Chandra Moskowitz's Vegan Cupcakes Take Over the World. Who doesn't love that title? Now, her recipe is for cupcakes, and in order to make the cake, I doubled the recipe. I don't know if this had anything to do with it being kind of droopy in shape, but the taste was awesome, albeit a bit sweet.
Two things.. this is made with regular 'ol granulated sugar, which she defends by pointing out that this is a dessert, so yanno, just enjoy it (and don't make it every day). The other.. I forgot about my favorite substitution! I like to use applesauce for some of the vegetable oil, and I didn't do that. It's a handy little way to save some calories.
I'll share the original recipe, which is for 12 little cuppers of goodness.
2/3 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2/3 c. sugar
1/3 c. vegetable oil
1/3 c. soy yogurt (plain or vanilla)
1 tsp. vanilla
1 c. finely grated carrots
1/4 c. chopped walnuts
1/4 c. raisins
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2/3 c. sugar
1/3 c. vegetable oil
1/3 c. soy yogurt (plain or vanilla)
1 tsp. vanilla
1 c. finely grated carrots
1/4 c. chopped walnuts
1/4 c. raisins
Preheat oven to 350 degrees. Line muffin tins with 12 cupcake liners.
In a small bowl, sift together your dry ingredients as well as spices, and set aside. In a medium bowl, mix together all your wet ingredients - sugar, vegetable oil (or applesauce!), soy yogurt, and vanilla. Gradually add your dry ingredients in in small batches until nicely incorporated. Fold in your carrots, walnuts and raisins.
Spray the cupcake liners with non-stick spray, and fill the liners two-thirds full. Bake 26-28 minutes, or until a toothpick comes out clean.
Once fully cooled, top with cream cheese frosting*
*I was not a huuuge fan of her frosting, and I deviated from her recipe, so I'm not going to post it. It was just crazy sweet, in my opinion. My suggestion is to take your favorite cream cheese frosting recipe, and substitute in vegan products like Earth Balance butter and Tofutti cream cheese. Oh, and if you need a good cream cheese frosting recipe, let me know. I have one I like that I'd be happy to share.
Enjoy!
Hi, thanks for sharing the recipe. I am making these for a get-together tomorrow evening and hopw all my non-vegan friends like it.
And yes, I would love to know your cream cheese frosting recipe, Thanks!