I went searching for a specific type of carrot cake after tasting my local coffee shop’s delicious eggless butterless cake. I found a recipe and have adapted it perfectly for me and I think it should be shared. It’s utterly delicious and extremely easy! You can absolutely make this cake with milk and butter, but I kept it as close to the original recipe as I could and added my own flare.
¼ c. applesauce or fruit puree
½ c. softened vegan or vegetarian spread
1 ¼ c. Flour
2 tsp. cinnamon
½ tsp nutmeg
½ tsp grated ginger
1 c. white sugar
¼ c. almond milk (soy or regular milk will be fine)
1 c. grated carrots (I prefer the thicker shred)
1 c. chopped pecans
½ raisins or sultanas (soaked in rum or brandy if you’re naughty)
Cream together softened margarine, sugar, vanilla and applesauce until creamy.
Sift into that flour, baking powder, cinnamon, nutmeg, and ginger. Stir to completely combine.
Lastly add the grated carrots and chopped pecans.
Preheat oven to 160C or (~325F).
Grease a loaf tin and add the mixture.
Bake for about 45 minutes.
Note: It’s going to make a thin loaf and will be rich. I do not suggest doubling the recipe as it doesn’t cook right. Enjoy!