By the Gracious Vegan
This recipe is an adaptation of Robin Robertson’s recipe for carrot cake. I did the multiplication to have enough for two layers or a 13x9 cake, plus I futzed with the measurements and replaced some of the oil with applesauce. Carrot cake is a bit old-fashioned now, but the autumn-spice flavor and the complex texture are timeless and appealing.
Makes one 8” double-layer cake or one 13”x9” cake
Preheat the oven to 350°F. For a layer cake, line two 8” round pans with parchment or wax paper. Spray the sides lightly with spray-oil. For a sheet cake, spray an aluminum or glass 9x13” pan with spray-oil.
In a medium bowl, mix together the dry ingredients.
3 cups all-purpose or whole wheat pastry flour (or a combination)
1 Tablespoon baking powder
1 Tablespoon ground cinnamon
1.5 teaspoons baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt
In a large bowl, combine the following ingredients.
1 + 1/3 cup sugar
3/4 cup nondairy milk
3/8 cup applesauce
3/8 cup canola or other neutral oil
3/8 cup maple syrup
1 Tablespoon vanilla extract
Add the dry ingredients to the wet ingredients and stir until just combined. Then stir in the carrots and add-ins until just combined.
3 cups grated carrots
1/2 cup golden raisins and/or 1/2 cup shredded coconut and/or 1/2 cup chopped nuts
Scrape the batter into the prepared pan(s). Bake until a toothpick comes out clean, 30-40 minutes for 8” rounds or 40-45 minutes for 13x9”. The cake should be a definite shade darker than the raw batter, with the edges even darker, and a toothpick should come out clean.
For 8” rounds, let the cakes cool in pan for 15 minutes, then invert them onto wire racks to cool completely.
Timing: About 70 minutes, then more time to cool
Nutrition: Healthier than many cakes