Name: Carrot Cake with Orange Frosting
Prep time: 20 min
Cook time: 25 min
Ingredients: ¼ cup 60 ml canola oil; 1 cup 160 ml plain soy or other nondairy milk; ¼ cup 162 g unsweetened applesauce; 1 cup 192 g Sucanat; 2 teaspoons pure vanilla extract; 2 teaspoons ground cinnamon; ¼ teaspoon fine sea salt; 2 cups 240 g whole wheat pastry flour; 2 teaspoons baking powder; 2 cups 200 g grated carrots (not packed); ¼ cup 48 g nondairy vegetable shortening; ¼ cup 56 g nondairy butter; 2 cups 240 g powdered sugar; 1 to 3 tablespoons 15 to 45 ml fresh orange juice; 2 teaspoons grated orange zest

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat two 8-inch (20-cm) cake pans with nonstick cooking spray.
In a medium bowl, whisk together the soy milk, canola oil, applesauce, Sucanat, vanilla, cinnamon, and salt until smooth.
In a large bowl, combine the whole wheat pastry flour and baking powder.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the grated carrots.
Divide the batter evenly between the prepared pans.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool for a few minutes before transferring them to a wire rack.
Cool completely before frosting.
To make the frosting, cream together the shortening and butter in a medium bowl using an electric mixer.
Sift in the powdered sugar and beat until combined.
Gradually add orange juice (1 tablespoon at a time) and beat until fluffy, about 2 minutes.
Stir in the orange zest.
Apply a layer of frosting on top of one cake, then stack the second cake and frost the top and sides.
Store in the fridge until ready to serve.

Carrot Cake with Orange Frosting

Equipment

Ingredients

For the cake:

For the frosting:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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