Vegan Ginger Carrot Cake for Easter
By: Leah Rodrigues
Published: March 29, 2013

Even though you are following a vegan diet, there is no reason why you can't enjoy one of Easter's most delightful desserts - carrot cake.  This vegan version is super moist and packed with flavor.  For the finishing touch, coat the cake in a vegan cream cheese frosting.
Vegan Ginger Carrot Cake
Ingredients:



3/4 cup natural apple juice
1/2 cup canola oil
1 1/2 cups raisins
1/2 cup pure maple syrup
1 1/2 cups grated carrots
2 teaspoons finely-grated fresh ginger root
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts
 
Directions:








   
Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.


   
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add the carrots and ginger and pulse just to mix.


   
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.


   
Pour the batter into prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.


   
When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.

Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.


     
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add the carrots and ginger and pulse just to mix.


     
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.


     
Pour the batter into prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.


     
When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.