Y Hippie Carrot Cake Z
What do hippies eat?
Granola, whole-wheat bread, sprouts, and carrot cake, of course!
2¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice or ground allspice
1 teaspoon baking powder
1 teaspoon salt
Egg replacer equivalent of 3 eggs, already prepared ¾ cup firmly packed dark brown sugar ¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup safflower oil or canola oil
2 cups peeled and finely grated carrots
One 14-ounce can crushed pineapple, drained 1 cup shredded dried coconut ½ cup chopped walnuts ¼ cup raisins
Preheat the oven to 350°F. Grease two 9-inch round cake pans with vegetable oil and set aside. In a large bowl, place the flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt and mix well. In a medium bowl, place the egg replacer, brown sugar, and granulated sugar and mix with an electric mixer until creamy. Stir in the vanilla, then stir in the safflower oil. Pour the wet ingredients into the dry ingredients and mix together well. Stir in the carrots, pineapple, coconut, walnuts, and raisins. Pour the batter into the cake pans. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Allow the cakes to cool on a wire rack. When completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.
Y Faux Cream Cheese Icing Z
1 cup confectioners’ sugar One 8-ounce package vegan cream cheese, cold 1 teaspoon vanilla extract In a large bowl, using an electric mixer set on medium speed, break up the sugar to remove lumps, then add the cream cheese and vanilla and mix well.
SERVES 8 TO 12