This is my first attempt at a carrot cake and it was delicious! :D With truly yummy vegan options like these, there's really no reason to go back the dairy-cakes way! :)
The original recipe called for some kind of boxed egg replacer and canned crushed pineapple, but I didn't have either, so I used freshly grated apple instead of the pineapple (my guess is my option is healthier anyway!), and I use my personal favourite egg replacer - ground flax seeds mixed with water.
What made me decide to try a carrot cake was because I had lots of left over carrot "pulp" from the carrot juice I made, and I always hate to just throw that away....what a waste! So obviously the natural thing to do was make a carrot cake. :)
2 1/4 cups cake flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin spice or allspice (I used the latter)
1 tsp baking powder
1 tsp salt
3/4 cup light brown sugar
3/4 cup white sugar
3 tbs ground flax seed mixed with 6 tbs water - let stand for 5 mins before using
1 tsp vanilla
1 cup sunflower oil
2 cups finaly grated carrot
2 cups finely chopped apples (i peeled, cored and put them in food processor for few seconds)
1 cup desiccated coconut
nuts & raisins, optional
I didn't add raisin because I wasn't sure how I'd like it in a carrot cake, but after tasting the cake, I think raisins will got perfectly, so I'll add some next time, as well as chopped walnuts (I didn't have any of these on hand).
1. preheat oven to 175 degrees C / 375 degrees F.
2. in a medium bowl mix flour, baking soda, spices, baking powder & salt
3. in a large bowl mix sugars and flax seed mixture with a spoon until well combined. Then add vanilla and mix. Lastly add oil.
4. add dry ingredients to wet ingrediets and mix well until combined. Stir in carrots, apple & coconut. Add nuts & raisins if using.
5. Grease a cake tin and pour mixture in. Smooth batter and bake for 40-45 minutes or until tester stick comes out clean.
Note: I baked the cake on one of the higher racks in the oven for the full 45 minutes, but the cake was nonetheless a little underbaked in the centre (even though my tester stick came out pretty much clean)....which wasn't a big problem since there are no raw eggs or things in there, so it was still good (not gooey either - you can see from the photo it's not so bad), but I'd bake it just a teeny bit longer next time, maybe on a lower shelf? just to try and get the centre a little more cooked. The rest of the cake was perfect and moist.
And I won't even bother trying it with pineapple next time, the apple in there was perfect and I think healthier than any canned item anyway. :)