Thursday, May 6, 2010

Mama's Twisted Orange Carrot Cake

One of our customers recently sent me this vegan recipe which looks amazing! She uses homemade yogurt made with Harmony milk and does not frost it. Try it out and let us know what you think!

Two 9-inch cake pans or one 9x13 pan
Blender or food processor for the orange puree
Food processor or bicep equivalent for frosting

1 orange (peel will be used to clean well)
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 cup canola oil
1 cup of vanilla soy yogurt
2 cups grated Carrots
1/2 cup of chopped nuts (optional)


8 0z. vegan cream cheese (Tofutti Better Than Cream Cheese)
1/4 Soy margarine
1 lb. powdered sugar
1 tbsp. orange puree (instructions below)
1 tsp. vanilla
1 tsp. lemon juice

Trim both ends off of orange. Cut in wedges, then chunks. Remove center white core and seeds. Puree in blender (yes, including peel) and then reserve one tablespoon of puree for frosting. Sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add oil and the orange puree, mixing well. Add yogurt and combine thoroughly. Stir in carrots and optional nuts.

Line two inch 9-inch baking pans OR one 9x13 pan with waxed paper or some sort of flour spray. Pour batter into pan(s) and bake at 350 degrees. Bake one hour if using two 9-inch pans or 45 minutes if using 9x13 pan. Either way, cake is ready when toothpick/cake tester comes out clean.

Let cool in pan 10-15 minutes. Remove from pan and allow to cool completely before frosting.

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