Gingery Vegan Carrot Cake

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' "May All Be Fed".

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Ingredients

Nutrition

Directions

  1. Put the first six ingredients in a blender (juice to orange zest) and blend until smooth. Add the ginger and carrot, and pulse just to mix.
  2. Preheat the oven to 350°F Lightly oil an 8-by-8 square pan, or a 9-inch round pan, and dust thoroughly with flour.
  3. In a large bowl, whisk the dry ingredients (except the 2/3 cup raisins) together.
  4. Add the wet mixture, rinsing out the blender with 2-3 Tbsp water, into the dry. Combine so that everything, or almost everything, is moistened; just be very careful not to overmix!
  5. Fold in the raisins and walnuts, if using (I prefer it without them).
  6. The batter should be fairly thick. Pour it into the prepared pan and use a spatula to spread it evenly.
  7. Bake for 35-45 minutes, testing the middle with a toothpick when it looks possibly done. Give it a few extra minutes, if necessary, to begin to get goldy-brown around the edges. Then it should be fully baked.
  8. Let cool before cutting and serving. Travels well and should be stored in the fridge, where it will keep up to a week; it tastes best reheated.
  9. Be sure to serve with Orangey Vegan Cream Cheeze Frosting!