Vegan Carrot Cake

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Baking soda: 1 teaspoon (5g)
• Baking powder: 1 teaspoon (5g)
• Ground cinnamon: 1 teaspoon (2g)
• Ground ginger: ½ teaspoon (1g)
• Salt: ½ teaspoon (2g)
• Vegan butter, softened: 1 cup (2 sticks, 226g)
• Granulated sugar: 1 cup (200g)
• Brown sugar, packed: 1 cup (200g)
• Vegan eggs (made with flaxseed): 2 (100g)
• Vanilla extract: 1 teaspoon (5ml)
• Shredded carrots: 2 cups (200g)
• Walnuts, chopped: 1 cup (100g)
• Raisins: 1 cup (100g)

Preparation Time:

• 20 minutes

Cooking Time:

• 60-70 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vegan eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded carrots, walnuts, and raisins.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

Per serving (1/8 of the cake):

• Calories: 350
• Fat: 15g
• Protein: 5g
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 30g

Dish Characteristics:

• Moist and fluffy
• Rich and flavorful
• Nutty and fruity
• Perfect for special occasions

User Comments:

• "This vegan carrot cake is absolutely delicious! It's moist, flavorful, and the perfect balance of sweetness and spice."
• "I love that this recipe is vegan, so I can enjoy my favorite dessert without sacrificing taste."
• "This cake is so easy to make and turns out perfectly every time. It's a great way to impress your guests at your next party."
• "I topped mine with a vegan cream cheese frosting and it was to die for!"
• "This carrot cake is so good that even non-vegans will love it."

Special Precautions and Tips:

• To make vegan eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes before using.
• If you don't have walnuts, you can use pecans or chopped almonds instead.
• You can also add other ingredients to your carrot cake, such as pineapple, shredded coconut, or chopped celery.
• Be sure to grease and flour your baking pan well to prevent the cake from sticking.
• Let the cake cool completely before frosting it to prevent the frosting from melting.