Folks Per @pslove request Twitter Fan ! Carrot Cake for Under $10.00 bucks. This Vegan Carrot Cake is very moist and delicious, excellent !!!

All Natural!
Now assuming your pantry already has some of these ingredients right?
This can be a very fun and under $10.00 Dollars ...
Depends on your pantry .. Maybe this is a great opportunity to re-do some of your pantry and bring in some natural ingredients. At the end you and your wallet will benefit!

One Layer: Using 9 x 11 rectangle Pan.
Chef Mayra's Vegan Carrot Cake
Ingredients:

• 1 cup non organic vegetable salad oil
• 2 cups organic brown sugar
• 1 cup water
• ½ cup soy milk
• 4 cups unbleached flour (or all purpose flour)
• 2 teaspoons aluminum free baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon pumpkin pie spice*
• 3 cups grated organic raw carrots
• 1 cup chopped walnuts
• 1 cup organic raisins

Icing:

• 1 container (8oz) soy cream cheese (Available in the grocery store’s health food section)
• 4 cups organic confectioner’s (powdered) sugar
• ½ cup of soy butter (margarine), softened
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9” x 11” baking pan (use oil and coat with flour).
3. Combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice in medium sized bowl – set aside.
4. In a large mixing bowl on low speed, mix oil and sugar, add water and soymilk. Mix well.
5. Gradually add flour mixture to sugar mixture on low speed until moistened, then mix on medium speed until well blended, about 2 minutes.
6. Stir in grated carrots, nuts, and raisins with wooden spoon and mix well.
7. Pour the mixture into baking pan.
8. Bake 1 hour.
9. Tip: Bake until moist but not raw in center. Insert toothpick into cake and when it comes out clean the cake is done.
10. Remove the cake from oven and let cool.

Icing:

1. In a small mixing bowl, on low speed mix soy butter, powdered sugar, and vanilla until smooth.
2. Spread icing on completely cooled cake.
3. Sprinkle with chopped nuts.

Chef Notes:

***Here is My Round Version: You might want to double up the ingredients for the cake and icing for the round version.

I stack the cake with 2 or 3 layers using 8" size cake pans.

If you do not have pumpkin pie spice available, you can make your own by mixing the following:

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice

If you want to make a double stack 9 x 11 size cake just double the recipe .
Double everything "For the Cake and the icing. "
Use Icing as the filling.

***** great recipe if you want to use your carrot pulp after Juicing !! YEAH!

Again if you have a lot of these ingredients in your pantry , this is a great inexpensive cake.
All Natural, Organic and Vegan.

     Enjoy!

Chef Mayra

May 2009 News letter

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