Sarah Plato
Carrot Cake:
2 1/2 cups all-purpose flour
1 1/4 Tsp Baking Powder
1 Tsp Baking Soda
1 1/4 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/8 Tsp Ground Cloves
1/2 Tsp Salt
1 Pound carrots (3 cups after juicing)
1 1/2 cups granulated White Sugar
1/2 cup Brown sugar
Ener G Egg Replacer for equivelent of 4 eggs (6 Tsp Ener G + 8 Tbsp water wisked in a separate bowl)
2/3 cup Canola oil
Preheat Oven to 350Degrees. Using a Juicer, juice 1 pound of carrots. Set the juice and pulp aside. Line your cupcake tins for 24 cupcakes. In a large bowl wisk together flour, baking powder, baking soda, spices and salt. In a standing mixer put your sugars and prewisked EnerG Egg replacer in and turn on Medium-medium high. Slowly and steadily pour in your oil continue mixing until emulsified and a little frothy. Then take your carrot pulp and slowly add it to your sugar/egg replacer bowl removing any solid chunks and stir in using a spoon spatula until well blended. Now pour that wet ingredient bowl into your dry ingredient bowl and mix until just blended (do not over mix as gluetens are forming). Using a cupcake scooper scoop out batter into each prelined cupcake baking tin. Bake in oven on convection bake at 350 degrees for 16-20 mins. Check by inserting a toothpick into the center of the most center cupcake. If the toothpick comes out clean then its done. If you decide to add raisins then add a few more minutes to the baking time. Recipe really only makes about 18 cupcakes depending on how much you fill each one.
Dairy Free Cream Cheese Frosting:
8 oz pkg of Tufutti Non Dairy Cream Cheese substitute (has Soy in it*)
3 Tbsp Earth Balance non dairy soy free butter substitute
1 Tsp Vanilla
1/8 Tsp salt
2 cups+ of powdered sugar
Place all ingredients into a standing mixer and mix on medium low and turn up to whip once incorporated. You may add more powdered sugar until you achieve the texture or firmness you desire. Frost your cooled cupcakes then place in the refridgerator to maintain shape.
