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I'm going to leave this recipe up because it's based on such a darned interesting concept... but if you want a REALLY good carrot cake, vegan or otherwise, use the OTHER recipe listed. There's only one small tweak to make it vegan (if you swing that way) and it's mentioned there.
Based largely on a recipe from Moosewood Restaurant Book of Desserts
For an 8x8 pan of cake. Double to make in bundt pan.
1 1/2 c. firmly packed grated carrots
3/4 c. brown sugar
3/4 c. + 2 T. water
3/8 c. chopped dried fruit (I use 1/4 c. apricots + 2 T. raisins)
1/2 t. vanilla extract
1 1/2 c. flour (scant)
1 t. ground cinnamon
1/8 t. ground cloves
1/4 t. ground nutmeg
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1/2 c. walnuts
1/2 c. unsweetened shredded coconut
EARLIER IN DAY (or the evening before baking):
Combine carrots, brown sugar, water, and dried fruit in a saucepan. Bring to a simmer for 5 minutes. Remove from heat, cover and let sit at least an hour. When cool, add vanilla.
READY TO BAKE: Preheat oven to 300 F; grease and flour baking pan.
Mix flour and other dry ingredients in mixing bowl. Stir carrot mixture into flour just until all flour is incorporated. Pour batter into pan and bake until cake is firm to touch and knife comes out clean (about 40 minutes for 8"x8" pan; 1 hour for bundt pan). After 10 minutes of cooling invert bundt pan onto cooling rack.
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