You may recall my love affair with Superhero Muffins, the healthy and insanely delicious muffins chock full of vegetables. If the insanely delicious part of that description appeals to you but you could do without the healthy, this Carrot Cake is for you.
I followed this recipe from The Greek Vegan’s brilliant mind exactly, and it was gobbled down by a whole bunch of kiddos who are not inclined to eat carrots, even if they are hidden in cake. If you think this is a stranger-than-usual photo, you are right: I took the picture on my desk at work and was terrified I would accidentally publish patient information, so I covered my desk in random sheets of paper to avoid that. So, uh, yeah… here’s the least weird one of the bunch:
Anyway, I am told this cake is awesome. The secret is pre-flavoring the carrots by boiling them in orange juice and spices and then later using that same liquid in the cake batter. Greeks think of everything. This Greek-American will try to make another version that is a bit healthier… but you just feel free to ignore that and keep making this one.
Vegan Carrot Cake
- 3 c chopped carrots
- 1 c orange juice
- 1 c water
- 1 small cinnamon stick
- 8 whole cloves (I used 2ish tsp ground cloves)
- 3.5 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c sugar
- 1/3 c molasses
- 1/2 c cooking liquid from carrots
- 1 tsp cinnamon
- 1.5 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1 tsp lemon zest (I used zest of about half a lemon)
- 1/2 c vegetable oil
- 1 c raisins (or walnuts if you don’t hate them as much as I do)
- Preheat oven to 350F. Lightly grease a bundt pan. Bring chopped carrots, orange juice, water, cinnamon sticks and cloves to boil in a small pot. Reduce to a simmer and cook for 20 minutes, or until carrots are tender but not mushy. Set aside to cool. Do not even THINK of dumping out that cooking liquid–we are coming back to it!
- Once cool, drain the liquids from the carrots AND KEEP THE LIQUID IN A BOWL SOMEWHREE. Throw carrots in your food processor and pulse 2 or 3 times, then scrape down sides, then add 1/3 cup cooking liquid and pulse 2 more times. Scrape down side and set aside. At this point, carrots will be a variety of sizes, with a little mashing but not a full on puree.
- In medium mixng bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In large bowl, whisk together 1/2 cup cooking liquid, sugar and molasses until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
- Add dry ingredients to wet and mix completely. Stir in golden raisins and/or nuts if they’re your jam. The batter will be dense and a teeny bit dryer than you might have expected. This is okay..
- Pour batter into lightly greased bundt pan and use a spatula to even out the top. Bake at 350F for 45-50 minutes. Allow to cool in pan. Once completely cooled, turn the cake out and serve–if you’re fancy you can dust with powdered sugar before serving.