Rabbit Rock Cafe

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Aunt Bunny’s Carrot Cake

on June 7, 2010

Creme Cheeze Frosting

(make frosting first so it can be cooling while you make cake)

1/4 cup raw unroasted whole almonds

1 cup water
2 T fresh lemon juice
2 T cornstarch
1 1/2 T olive oil
1/2 tsp nutritional yeast
scant 1/4 t salt

1/4 c pure maple syrup
1 tsp vanilla extract

Grind almonds to powder

Blend in blender with half the water

Add remaining water plus lemon juice,
cornstarch, oil, yeast, salt

Blend on high til smooth and creamy

Pour into sauce pan
Heat to boil stirring constantly
After mixture thickens
reduce heat and cook 1 more minute
stirring constantly

Remove from heat and
beat in syrup and vanilla

Put in refrigerator to cool
Frosting will thicken as it cools

Aunt Bunny’s Carrot Cake

3/4 c sugar
8 oz unsweetened crushed pineapple in juice
2 T olive oil

1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped walnuts

2 cups whole wheat pastry flour
1 T baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp allspice

Stir together sugar, oil, pineapple and its juice
Add carrots, raisins and walnuts and mix well

Stir dry ingredients together in separate bowl

Gradually stir in dry with wet

Batter will be thick

Spoon into greased 8x8x2 glass baking dish

Bake 350 degrees 35 to 40 minutes

After cake cools top with frosting

Thank you to Vegan Vittles by Joanne Stepaniak for this recipe


One response to “Aunt Bunny’s Carrot Cake

  1. zoenishimuta says:

    I made this cake again yesterday and didn’t have pineapple so I used 1 grated apple instead and 3/4 cup almond milk. Also I used and extra 1/2 cup of carrots and 1/2 cup craisins. It still turned out wonderful. Delicious!

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