Have a Carrot…Carrot Cake that is!

Spring is here which means to me, carrot cake. Not sure why, but it does. And who doesn’t like a moist, yummy slice of carrot cake with sweet, creamy icing? It’s vegan too, which makes it even better!

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Cake Ingredients:

2 1/2 cups all purpose flour (plus extra for dusting pans)

2 tsp cinnamon

1 1/4 tsp baking powder

1 1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

pinch of ground cloves

pinch of ginger

1 pound carrots, peeled

1 cup granulated sugar (vegan)

1 cup light brown sugar, packed (vegan)

4 flax eggs (*1/4 cup ground flax meal and 3/4 cup water, see below)

3/4 cup vegetable oil

1 cup chopped pecans or walnuts

Icing ingredients

8 cups powdered sugar

1 1/2 cups vegan butter or margarine

3 Tbs unsweetened almond milk

1 Tbs apple cider vinegar

2 tsp vanilla extract

1 tsp lemon juice

pinch of salt

Directions:

Preheat oven to 350 degrees. Use cooking spay or vegan butter to thoroughly grease baking pans and dust with flour until grease is completely covered and shake out excess.

You can use:

1 13 x 19 inch baking pan, or

2 9 inch round cake pans, or

3 8 inch round cake pans

In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.

In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe the food processor bowl clean, and fit with metal blade. Add sugar, brown sugar and flax eggs, process until frothy and thoroughly combined, about 20 seconds. With the processor running add oil in a steady stream. Process the egg mixture until it is light in color and well emulsified, about 20 more seconds.

Transfer the egg mixture to the bowl with the flour and carrots. Using a rubber spatula, stir the mixture until thoroughly combined. Stir in nuts if using them.

Pour batter evenly into prepared pans. Bake until toothpick inserted into center comes out clean.

9 x 13″ pan about 30-35 minutes

2 – 9″ pans about 25-30 minutes

3 – 8″ pans about 18-23 minutes

Let cake cool in pans until still slightly warm on a wire rack. Run knife around the edge of the cake to loosen, remove cake, transfer to platter and frost.

Combine all icing ingredients in a bowl, using a hand mixer or stand mixer, mix until smooth and combined. If you want it thicker add more powdered sugar, if you want it thinner you can add more almond milk.

*Thank you Gimme Some Oven for this delicious recipe.

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What language do you Eat?…

 

Yes, I know you don’t “eat” language but lately my and my husbands dietary choices have become the topic of conversation, especially during the holidays. I consider myself a vegetarian who eats seafood.  Immediately people will say, that makes you a pescatarian, I guess it does, but I just don’t like that word, it sounds weird to me. My husband loves to tell people he is on a feathers and fins diet, no fur; in other words he will eat chicken, turkey and seafood but no beef, pork or lamb. I applaud him. He was the guy who ordered his steak “black and blue”and after one day of volunteering at The Barnyard he stopped eating “fur”.

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Vegetarian :a person who does not eat meat, and sometimes other animal products, especially for moral, religious, or health reasons.

Why is it so important that we need to have labels for our diets? I love the way Tracey Stewart put it in her blog post for the Daily Squeal “If you’re someone that is curious about moving towards more vegan choices but you don’t because you’re afraid you won’t be able to live up to all the rules… you need to remember that you decide your track and your rules. Don’t get bogged down by what you will call yourself. Call yourself a “human trying to eat better.” ”

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Vegan :a person who does not eat or use animal products.

I am working towards becoming a “vegan”, I no longer eat any goat cheese as we have 2 baby goat cull boys. I don’t use milk. My weakness is cheese…I love cheese. I eat less of it and hope that one day I can cut it out completely. I also eat eggs but only eggs from truly caring farms, local. We hope to have our own chickens  one day soon.

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Pescatarian :a person who does not eat meat but does eat fish.

Why? Why don’t I eat meat? Mainly for humanitarian reasons, animals in general at factory farms and even small farms are treated terribly. I also do it for the environment. The negative impact that factory farming has on our planet is enormous. I don’t ever place my values about my eating choices on others but I do hope that it will influence some to perhaps think about changing what they eat…one can only hope.