In this recipe I used dark rum-soaked raisins, but if you don't want to use alcohol, soak the raisins in hot water instead. Feel free to use different baking pan, but adjust the baking time. If you prefer cream cheese frosting, use your favorite vegan cream cheese frosting instead of my vanilla frosting.
Carrot Cake with drunk raisins
2 cups all-purpose flour
3/4 cup sugar
2 tsp. cinnamon
2 tsp. baking soda
pinch of salt
1 tsp. vanilla extract
1 cup unsweetened applesauce
1 cup vegetable oil (I used canola oil)
1 cup grated carrots
1/2 cup chopped walnuts
1 cup raisins
rum or hot water for soaking raisins
Preheat oven to 350 F. Grease a 10-inch round cake pan.
Soak the raisins in warm rum or hot water for at least 5-10 minutes, drain and set aside.
In a large bowl, mix together flour, sugar, cinnamon, baking soda and salt.
In a smaller bowl, combine applesauce, oil and vanilla extract. Pour the oil mixture into the flour mixture and stir until well blended. Add walnuts, carrots a raisins and stir well.
Pour the batter into the pan and smooth top with rubber spatula. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
3 cups powdered sugar
8 Tbs vegan margarine, melted
5 Tbs vegan shortening, melted
3 tsp. vanilla extract
2 Tbs (or more if needed) soy or almond milk
In a large bowl, combine the powdered sugar with the shortening and margarine. Beat with an electric mixer or fork for few minutes, until well blended. Add the vanilla extract and non-dairy milk and beat until nice and fluffy, adding more milk if necessary. Chill in the refrigerator for about 30 minutes before frosting the cake.