Brandel: I invented this recipe just for this cookbook. Most cakes need eggs for the texture and to help them rise. Because I wanted dessert recipes with no animal products (acceptable to even the strictest vegetarians), I found another way to leaven the cake. And it is so good, you’ll never miss the eggs! Be sure to make one cake to eat right away; it’s great straight out of the oven. Yumm!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
16 |
32 |
48 |
64 |
80 |
96 |
| Ingredients | ||||||
| Grated carrot |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Brown sugar |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Oil |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Water |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Vinegar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Raisins |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking soda |
1-1/2 t. |
1 T. |
1-1/2 T. |
2 T. |
2-1/2 T. |
3 T. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cardamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Nutmeg |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
Assembly Directions:
Grease an 8” square baking dish or line the bottom with parchment paper. (Greasing is preferred if you want to cut the cake before freezing; lining if you want to freeze it whole.) Preheat oven to 350 degrees. Mix carrot and sugar. Stir in oil, water, and vinegar; mix in raisins. In a separate bowl, mix flour, baking soda, cinnamon, cloves, cardamon, and nutmeg. (Or add everything to flour in its measuring cup and mix with the back of the spoon.) Add flour mixture to carrot mixture and mix together well. Pour into baking dish. Bake cake for about 30 minutes until a toothpick stuck into the cake near the middle comes out with no wet crumbs on it.
Freezing and Cooking Directions:
Cool. Place in freezer bag, label, seal, and freeze. Or cut cake into 16 pieces and place on a cookie sheet to freeze; one solid, place individual pieces in individual sandwich bags and place these bags into freezer bags or containers. Label and seal. To thaw, heat in oven for about 15 minutes for individual pieces or 20 minutes for a whole cake. Or eat cold right out of the freezer; this cake doesn’t freeze solid.
Comments:
Best served warm. This cake has a nice mild spice flavor. If you don’t have cardamon, you can leave it out, but it is even better with it!
Nutritional Info:
Per Serving: 157 Calories; 5g Fat (26.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 128mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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