For a long time, Beck only knew about carrot, zucchini and banana cupcakes. He has since discovered chocolate, but still loves cake with fruits and veggies in it, which is good because it can be hard to get him to eat vegetables. Here is my carrot cake recipe. I typically make it in a rose shaped bundt pan.
Beck’s Carrot Cake
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup white whole wheat)
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons Ener-G egg replacer powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 cups finely shredded carrots
1/2 cup canola or other light tasting oil
1/2 cup rice milk
1/2 cup raisins
1/2 cup chopped pecans or walnuts (optional)
Grease two 9″ round cake pans, one 13″x9″ sheet pan or one bundt pan. Preheat oven to 350.
In a large mixing bowl combine the flour, sugar, egg replacer, baking powder, baking soda and spices. Add carrots, oil and milk and beat with an electric mixer till combined. Stir in raisins and nuts if using. Pour into prepared pans.
Bake at 350 until set all the way through, approximately 30-35 minutes for round pans, 35-40 minutes for a sheet pan and 45-50 minutes for a bundt pan. When using a bundt pan it takes a long time to cook all the way through because it is so dense, but since there is no egg in the recipe it is ok if the center is a bit gooey. Cool cakes on wire racks for 10 minutes, then remove from pans and allow to cool thoroughly.
I usually just sprinkle the top with powdered sugar, but it would also be good with vanilla or coconut frosting. Or if your a milk eater, cream cheese frosting.