I know I should, as should goes, make the recipes as meant to be. I have what I have and I want carrot cake. Bottom line is the photos and my cake are inspired from the recipe below. I use coconut oil instead of vegetable oil. I do not have applesauce or much care for it really. I am out of apples. I use extra coconut oil to make up for the applesauce moisture. I know the recipe changes once ingredients change. I do not drink orange juice. Instead of orange juice, I use half of an orange. Juice and innards. I am not a fan of cream cheese and I opt out of the frosting recipe included. I use butter, yes real butter (which is the part that makes this cake not vegan), coconut powdered milk with water, a little confectioner sugar, and vanilla for my frosting. I suppose I could have used mascarpone instead of cream cheese or added that to my butter cream mixture and create more of a cannoli filling frosting. I don’t. Butter cream almost always wins with me. More full fat butter than sugar. I encourage you to make the recipe as is though. The Hangover Cure (AKA Carrot Cake) from Cara Reed’s Decadent Gluten-Free Vegan Baking cooking book is one of my most favorite carrot cakes to date. I don’t know when I was last hungover, but I will take her word for it being the “hangover cure”. This cooking book is full of nothing but exceptional hearty, light decadent treats that will for sure have you fooled (at least I was) that they are vegan and gluten-free. The carrot cake recipe is nothing short scrumptious, when recipe is followed. My cake isn’t bad either. After which, have fun and swap out ingredients to mix things up (pun intended) when you have a craving for the slightly more labor intensive delicious cake and only have some of the ingredients like I have. Or just want to break recipe. Add raisins, toasted coconut and extra walnuts too. Bake, share, eat and enjoy!
Here is the original recipe from the book. And some photos of my mix things up almost vegan carrot cake.
The Hangover Cure (AKA Carrot Cake)
*makes eight slices
Preheat the oven to 350 F/180 CLightly grease an 8 x 4-inch/20 x 10 cm loaf pan.
In large bowl, mix all of the dry ingredients (except walnuts) together. In a medium bowl, thoroughly mix the wet ingredients together. Pour wet ingredients to the dry and then mix with a wooden spoon until combined. Fold in the walnuts. Pour batter into a loaf pan.
Bake for 50 to 60 minutes until a toothpick comes out smooth when inserted. Cool on a wire rack inside the pan for five minutes, and then remove to cool fully. Once completely cooled, slice the loaf in half horizontally to create two layers.
Coat the top layer of one of the halves with my Cream Cheese Frosting. Place the other half on top and coat the entire loaf with the remainder of the Cream Cheese Frosting. Top with chopped walnuts.
2 1/4 c/371 g Cara’s All-Purpose Blend (page 166 and see below)( used Ap flour and whole wheat flour for the carrot cake pictured below)
1 1/4 c/275 g packed brown sugar
2 tsp/7.5 g baking powder
2 tsp/ 5 g cinnamon (I recommend Ceylon cinnamon)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp xanthan gum (if you use Cara’s flour or any flour that doesn’t have this)
3/4 c/90 g walnuts, chopped
2 1/2 c/250 g finely grated carrot
1/2 c/120 ml vegetable oil
1/2 c/122 g applesauce
1/2 c/120 ml orange juice
1 Tbsp/15 ml apple cider vinegar (or lemon juice)
1 batch Cream Cheese Frosting (page 155 or below)
1 c/120 g walnuts, chopped
Cara’s All-Purpose Blend
makes 9 cups/1498 g flour
With a spoon, scoop the flours into a measuring cup. Level with a knife and throw everything into a gallon-sized plastic baggie, seal tightly and shake vigorously until well combined. Keep stored in an airtight container.
3 c/480 g superfine brown rice flour
3 c/538 g superfine sorghum flour
1 1/2 c/288 g potato starch, not flour
1 1/2 c/288 g arrowroot powder
Cream Cheese Frosting
Frosts 12 cupcakes or one two-layer cake
With an electric mixer, cream the vegan butter and cream cheese on medium speed until fluffy. Beat in the powdered sugar until fluffy. Add milk and extract until combined.
1/4 c/56 g vegan butter, softened
1/2 c/112 g vegan cream cheese
3 c/360 g powdered sugar
2 tsp nondairy milk
1/2 tsp vanilla extract
Until Next Time…