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Vegan Carrot Cake Recipe for Everyone

Unlike some of its competitors, this vegan carrot cake recipe is light and moist. For added nutrition, try an alfalfa honey. To protect yourself against allergies to local pollens, use a local honey. Enjoy the cake with beloved company and a hot cup of tea for a moment out of time.

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This Vegan Carrot Cake Recipe is very good!

Ingredients

2 cups (500 mL) grated carrots
1 1/2 cups (375 mL) raisins
2 cups (500 mL) water
2 teaspoons (10 mL) cinnamon
1 1/2 teaspoons (7.5 mL) allspice
1/2 teaspoon (2.5 mL) cloves
3/4 cup (175 mL) honey
1/2 teaspoon (2.5 mL) salt
3 cups (750 mL) flour
1 1/2 teaspoon (7.5 mL) baking soda
1 cup (250 mL) rice milk

Directions

Preheat the oven to 350°F (180°C) degrees and oil a square baking pan.

In a medium sized saucepan combine the carrots, raisins, water, and spices and gently simmer for ten minutes. Add the honey and salt and simmer for two additional minutes. Remove from heat, add rice milk, and allow to cool completely.

In a large bowl, combine the flour and baking soda. Add the carrot mixture and combine just until mixed. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

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