Low Fat Vegan Carrot Cake
Prep time: 20 min; Total time: 60 min
* 2 c. spelt flour or whole wheat flour
* 2 tsp. baking soda
* 2 tsp. baking powder
* 2 tsp. cinnamon
* 1 tsp. salt
* 2 c. grated carrots
* 1 c. soy milk or rice milk
* 1 1/2 c. applesauce
* 1 c. maple syrup, Grade B
* 1/2 c. crushed walnuts (optional)
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt.
Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350F.
Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts.
Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Cool on a counter for 30 min and then frost with cream cheese frosting. (Frosting recipe should consist of Tofutti cream cheese, powdered sugar, and Earth Balance)