Dessert Recipes

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

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.

 

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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