Name: Carrot Cake with Orange Frosting
Prep time: 20 min
Cook time: 25 min
Ingredients: 2 cups 240 g whole wheat pastry flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ¼ teaspoon fine sea salt; 1 cup 192 g Sucanat; 2 cups 200 g grated carrots (not packed); 1 cup 160 ml plain soy or other nondairy milk; ¼ cup 60 ml canola oil; ½ cup 162 g unsweetened applesauce; 2 teaspoons pure vanilla extract; Nonstick cooking spray; 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 spray.
In a medium bowl, whisk together the milk, oil, applesauce, Sucanat, vanilla, cinnamon, and salt until combined.
In a large bowl, combine the flour and baking powder.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Gently fold in the grated carrots.
Divide the batter evenly between the prepared cake pans.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool for a few minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat together the shortening and butter using an electric mixer.
Sift the powdered sugar over the mixture and beat until combined.
Gradually add the orange juice, one tablespoon at a time, and beat until the frosting is fluffy.
Stir in the grated orange zest.
Apply a layer of frosting on one cake, then top with the second cake.
Spread the remaining frosting over the top and refrigerate until ready to serve.

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Equipment

Ingredients

For the cake:

For the frosting:

Instructions

Notes & Wine Advice

Serving Tip:

Wine Advice:

Nutrition values

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