Vegan Carrot Cake

I'll admit that vegan carrot cake was not one of the first recipes that I looked into. It might be because I was so vehemently opposed to the idea of carrots in a cake from a very early age. Nowadays, I have expanded my pallet and the unique flavor of a dish such as this is more welcome.

Again, keep in mind that the biggest challenge in making a cake 'vegan' is baking without eggs. Eggs usually help the food stick together and prevent crumbling. Applesauce will serve as the substitute in this case. Don't worry, the applesauce flavor will not dominate the rest of the ingredients.


Ingredients

2 cups whole-wheat pastry flour
2 cups grated carrots (from a bag, unless you love grating by hand)
2 tsp baking powder
2 tsp baking soda
1 tbsp cinnamon
1 tsp salt
1 cup soy milk
2 cups applesauce
1/2 cup maple syrup
1 tbsp sugar (or artificial sweetener)
1/2 cup crushed walnuts

Preparation

1. In a large bowl mix flour, baking soda, baking powder, cinnamon, sugar and salt. Preheat oven to 350ºF.

2. Add all other ingredients, including carrots. Continue to mix well in between ingredients. Add the walnuts last, after the rest of the ingredients have been mixed thoroughly.

3. Pour ingredients into large (13x9x2) baking pan.Make sure that the pan is non-stick, or use cooking spray. Bake for 40-50 minutes, and check for completeness with toothpick or fork test (should come out clean).

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