![\"carrotcake\"](\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/04\/carrotcake.jpg?resize=750%2C351\")
<\/p>\n<\/p>\n
Who doesn’t love carrot cake?\u00a0You know me, my kitchen is my lab; can’t do a recipe without playing around with it. I also like to mix up the flours; sometimes I use buckwheat flour in the mix, which makes for a darker cake, as pictured above. See recipe for vanilla frosting below.<\/p>\n
![\"carrot](\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2016\/01\/carrotcupcakes.jpg?resize=565%2C436\")
<\/p>\n
I also like to bake it as cupcakes; easy to frost and freeze. Just pull a couple out of the freezer when guests drop by.<\/p>\n
3 tablespoons ground flax seeds
\u00bd cup water
\u2153 cup apple sauce
\u2153 cup sunflower or avocado oil
\u2153 cup cane sugar
1\u00bd cups finely grated carrots
1\u2153 cups mixed flour (rice, whole wheat, spelt)
1\u00bd teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
\u00bd teaspoon cloves
1 teaspoon nutmeg
\u00bd teaspoon allspice
\u00bd teaspoon salt
\u00bd cup chopped roasted almonds, or coconut, optional
\u00be cup raisins<\/p>\n
Preheat oven to 350\u00b0.
Lightly grease a 9×9-inch cake pan; or line muffin tin with cupcake liners.
Combine flax seeds and water; let sit while preparing other ingredients.
Add apple sauce, oil, sugar, vanilla and carrots to flax seed mixture; mix well.
In separate bowl, combine flour and spices.
Add flour mixture to flax seed mixture; mix in almonds and raisins.
Pour batter into prepared cake pan or cupcake liners.
Bake 30 minutes for cake; 20-25 minutes for cupcakes.<\/p>\n
(<\/em>Inspired by: Dreena Burton’s book, Let Them Eat Vegan!)<\/em><\/p>\n 5 tablespoons flour (millet, spelt, barley, rice) My favourite: \u00bc cup vegan butter and \u00bc cup creamed coconut.<\/p>\n Combine sugar and flour in saucepan. <\/p>\n","protected":false},"excerpt":{"rendered":" Who doesn’t love carrot cake? I found this lovely recipe in The Joy of Vegan Baking, tweaked it a bit: reduced the sugar, replaced walnuts with almonds and simplified the instructions. You know me, my kitchen is my lab; can’t do a recipe without playing around with it. I also like to bake it as cupcakes; easy to frost and freeze. Just pull a couple out when I have guests.<\/p>\n","protected":false},"author":3,"featured_media":2273,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21],"tags":[98],"class_list":["post-931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-desserts","tag-vegan-carrot-cake"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/04\/carrotcake.jpg?fit=751%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-f1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=931"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/931\/revisions"}],"predecessor-version":[{"id":2916,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/931\/revisions\/2916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2273"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
3 tablespoons cane sugar
1 cup unsweetened nondairy milk
\u00bd cup vegan butter (Earth Balance is excellent)
1 teaspoon vanilla
\u00bc teaspoon salt, if not using vegan butter
Alternatives to vegan butter: \u00bc cup vegan butter and \u00bc cup coconut oil; \u00bd cup creamed coconut; \u00bd cup cashews soaked, drained and blended with nondairy milk until creamy.<\/p>\n
Gradually whisk in the milk.
Cook, stirring frequently until mixture thickens.
Add vanilla. Stir well.
Remove from heat; set aside to cool slightly.
Add butter or butter alternative to custard; beat with mixer or with whisk until smooth.<\/p>\n\n\n