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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carrot cake Recipe

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This recipe for Carrot cake is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups cake flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup olive oil
1 1/4 cup brown sugar
1/3 cup sugar
4 egg replacers (I used bob mills, follow package instructions for 4 eggs )
1 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple drained
1 cup chopped nuts of choice (I used a combo of walnuts and pecans) and a little extra if you want to put some on top

Cream cheese frosting
1 container vegan cream cheese at room temp
1/2 cup softened vegan butter
3 cups powdered sugar
1 tsp vanilla extract
1/2 tsp salt

Directions:
Directions:
Preheat oven to 350 and grease a 9 x 13 square pan.Whisk the flour.baking powder.baking soda,salt.cinnamon and pumpkin pie spice and set aside.Whisk the oil,sugars,egg replacers and vanilla extract in a med bowl.Pour the wet ingredients into the dry and stir till well combined .Fold in the carrots .pineapple and nuts.Pour the batter into the pan. Bake 25 to 35 min or until toothpick comes out clean with a little crumbs.Check often as ovens vary greatly.Cool before frosting.To make the frosting mix the butter and cream cheese in a stand mixer or use a hand held mixer. Mix till creamy than add sugar and vanilla, Mix till well combined. Frost on cooled cake. Keep cake in the frig.

Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
1 HOUR

 

 

 

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