This might just be the nicest carrot cake recipe I have ever found. A favorite of my Mother's, these little cakes are the perfect combination of moist and fluffy.
Ingredients
cake
2 cups sugar
1 cup vegetable oil
4 eggs (or eggbeaters if you choose)
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups fresh grated carrots
icing
4 Tbsps vegan butter
8 oz. Tofutti cream cheese
1/2 cup confectioners sugar
1/3 cup splenda (you can also just use confectioners sugar if you want)
3/4 cup lightly roasted pecans, chopped
1 tsp vanilla
Directions
cake: Preheat oven to 350 degrees F. Grease and flour 12 mini cake molds or if you want to make just one large cake, grease and flour a 9 inch spring form pan.
In a large bowl, combine sugar, oil, and eggs. In a smaller bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Stir the dry ingredients into the oil mixture. Add in the grated carrots and mix well.
If you are making mini cakes, fill each cake mold about half way with batter (the cake will rise substantially while baking) and bake for about 30-40 minutes. If you are making one large cake, pour batter into the spring form pan and bake for about 50 minutes. Remember to test the cake by poking the middle of it with a knife to see if it has baked through.
icing: In a food processor, cream together the vegan butter and Tofutti cream cheese until smooth. With the food processor running, add the remaining ingredients but leave the pecans as the last to be put in.
Once the cakes have cooled, spread the icing over the top of them and serve. If you have made one large cake, it works better to spread icing over individual pieces rather than the whole cake. The cake will keep for longer if you do so. Enjoy!
Music suggestions:
- On the Sunny Side of the Street- Ella Fitzgerald
- Dream a Little Dream of Me- Ella Fitzgerald & Louis Armstrong
