Thank Goodness I`m a Foodie!
Carrot cake was a staple at my house growing up. It is a family favorite and there is NOTHING better than a large slice that is covered in cream cheese icing! However, that cream cheese icing contains all things animal-based...so I did not use it to top my carrot cake. Instead, I used a sugary-cinnamon syrup! You can drizzle just a tad and it is less calories than traditional cream cheese icing. Another option is light whipped cream. 2 tablespoons= 20 calories. (Sprinkle some powdered sugar for a nice visual effect too!) Applesauce replaces egg and canola oil replaces butter, making this carrot cake vegan-friendly! Even if you are not a die-hard animal lover or health-fanatic, give this yummy dessert a whirl...
Vegan Carrot Cake with Cinnamon Syrup
1/4 c unsweetened applesauce
1 t vanilla
1/2 c canola oil
2 t cinnamon
1/2 t nutmeg
1 c sugar
1 1/4 c self-rising flour
1/4 c vanilla almond milk
1 c baby carrots, chopped fine
1 c pecans, chopped
Preheat oven to 325 degrees.
Grease a 9x9 glass pan.
Mix together all ingredients except carrots and nuts until well combined. Fold in carrots and nuts.
Pour batter into pan. Bake for 50-55 minutes. Note: Cake will be VERY moist.
Cinnamon Syrup
1/2 T cinnamon
3/4 c warm vanilla soy milk
1 c powdered sugar
Combine. Mixture will be runny. If too runny for your liking, add more powdered sugar. Set aside. Do not pour over entire cake. Instead, drizzle over individual cake piece after it has been cut and plated (while still warm). Repeat this with each piece you cut.
Per 1/12 of cake and 1 T of syrup...
Calories? 305
Source used (for inspiration): http://vegetarian.about.com/od/vegancakerecipes/r/vegancarrot.htm, http://www.food.com/recipe/vegan-carrot-cake-8925
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