Cake Recipes by Yves Casson

The popularity of the vegan lifestyle has really taken off lately, but avoiding animal products is nothing new. It can be for health reasons, moral reasons or any other number of possibilities that one chooses to become vegan. A popular misconception is that vegan recipes are copycats that don’t get it right, or feeble attempts at mimicking something, and that they are never as tasty as the “real thing”. If you fall into that category, try this recipe and let me know if this vegan carrot cake recipe isn’t just as delicious as any other cake recipe.

Just because you are living a healthy lifestyle, that certainly doesn’t mean that you shouldn’t indulge every now and then with treats. If you use whole grain flour and organic ingredients, this treat becomes a truly healthy alternative to most other cake recipes. Feel free to substitute any of the spices for spices which you prefer, be creative and come up with your own custom version – and be sure to come back here and share it with us if it works out great!

Here are the ingredients you will need, I recommend using organic ingredients whenever possible.

• 1 cup of soy milk
• 2 cups of grated carrots (Use a regular cheese grater on them.)
• 3 cups of flour
• 2 cups of water
• 1 cup of sugar
• 1/2 tsp of salt
• 1 1/2 tsp of baking soda
• 1 12 cups of raisins
• 1 1/2 tsp of cinnamon
• 1 1/2 tsp of allspice
• 1/2 tsp of cloves

Here are the simple preparation instructions for this vegan carrot cake recipe.

1.  Preheat your oven to 350°F,
2. Combine raisins, grated carrots, water and all of the spices in a medium sized saucepan and bring to a simmer for 8 minutes.
3. Add the salt and sugar into the mixture, mix them in, and simmer for another two minutes while continuing to stir gently.
4. Remove the saucepan from the heat and set it aside for a moment.
5. In a large mixing bowl, combine your baking soda and flour. Now, add in the mixture from the saucepan along with the soy milk and mix together. Don’t over-mix it, just combine it until it’s mixed well and then stop.
6. Grease an average size baking pan and pour the batter into it.
7. Bake for roughly 45 minutes or until you can poke the center with a toothpick and remove it cleanly.

This vegan carrot cake recipe isn’t really all that different from most carrot cake recipes, however it uses soy milk so it’s great for vegans and people who are lactose intolerance alike. As you’ve experienced, it is very easy to prepare and even easier to eat – Yum!

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All the invitations have been sent out and the decorations are ready to go for that auspicious First Birthday Party. You’re now rummaging through the pantry drawers looking for those special 1st birthday cake recipes. Here’s a delicious variation of a carrot cake recipe that’s both healthy and tasty. Why a healthy carrot cake recipe?

Many parents worry about their toddlers health and moreover many parents have never introduced sugar or sweets to their baby at this age.

Either way, years from now, you’ll be reminiscing about the silly smile on your babies face as they mash the cake between their hands. Chances are that most of the cake will end up all over the table, floor and your baby’s clothes.

As this recipe aims to be healthier than other options, it’s not a chocolate cake recipe, but you can take a look at some of my other creations for some fantastic chocolate cake recipes.

Here’s what you’ll need to get started:

• 2 1/2 cups carrots (thinly sliced)
• 2 1/2 cups concentrated apple juice
• 1 cup raisins
• 2 cups whole wheat flour
• 1/2 cup vegetable oil
• 2 eggs (whole)
• 4 egg whites
• 1 tablespoon vanilla extract
• 3/4 cup applesauce (unsweetened is recommended)
• 1/2 cup wheat germ
• 2 Tbsp baking powder (low sodium is recommended)
• 1 Tbsp cinnamon (ground)

Preparation Instructions:

1. Preheat your oven to 350ºF.
2. Line two medium sized cake pans with wax paper and spray the coat the wax paper with vegetable oil or vegetable shortening. It’s easiest to use vegetable oil from a spray can.
3. In a saucepan, combine the carrots and 1 cup of juice concentrate and bring to the boil, then cover and let it simmer for about 15 minutes (until the carrots are tender.)
4. Puree the carrot and juice mixture in a food processor or a blender. You can also mash it manually if you don’t have access to either of these machines.
5. Add the raisins and continue to process/blend the mixture until the raisins are finely chopped. Allow this mixture to cool for a few minutes.
6. Combine the dry ingredients in a large mixing bowl.
7. Add the remaining juice concentrate along with the rest of the ingredients and mix well.
8. Now, combine the carrot, juice and raisin mixture with the cake batter and pour into the greased cake pans.
9. Bake for 35 minutes, or until you can poke the center with a toothpick and have it come out clean.

All done! Don’t forget to share this, along with my other cake recipes, with your friends!

Growing up, the month of march meant two things in my home; my father’s birthday and a small carrot cake. It was just enough for two hearty pieces because my mother never cared much for carrot cake, and I have no memory of her ever having any. Fast forward to last year when Mom reached into the oven to pull out a large baking pan and proceeded to cut three pieces.

It may have something to do with the delicious berries that you don’t often see in a carrot cake recipe, or perhaps the almonds or the delicious blend of spices. Whatever it is, this carrot cake recipe is an absolute winner. Not to mention it’s a lot better for you than traditional carrot cake recipes. Does healthy mean you reap the benefits of a smarter recipe, or does it mean you can just have much bigger pieces and not feel bad about it? That’s entirely up to you, but I dare you to not go back for seconds.

Here’s what you will need.

• 2 cups flour (whole wheat)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon (ground)
• 1 teaspoon ginger (ground)
• 1 teaspoon allspice
• 1/4 teaspoon salt
• 1 1/4 cups water
• 1 1/4 cups dates (chopped finely)
• 1/3 cup orange juice concentrate (thaw first)
• 1 cup carrots (shredded)
• 1 cup almonds (slivered)
• ½ cup blueberries (dried)
• ½ cup cranberries (dried)

Preparation:

1. The first thing you need to do is preheat your oven to 350°F (180° C).
2. Next, oil your baking pan and boil the water in a pan.
3. Once the water is boiling, add your orange juice concentrate and stir in the dates.
4. Remove from heat and bring the water, juice and date mixture to room temperature.
5. Whisk together the flour, bakina soda, baking powder and salt in a mixing bowl.
6. Mix together the wet ingrediants with the dry ingrediants, and then add all the remaining ingrediants. (Carrots, almonds, blueberries and cranberries)
7. Pour your batter into your baking pan and bake for approximitely 50 minutes.
8. .. And the most important step, naturally, is to enjoy this delicious carrot cake recipe with your friends!