Saturday, November 6, 2010

Carrot Cake with Orange Frosting

Cake:
2/3 cup rice or nut milk
1/4 cup olive oil
2/3 cup unsweetened applesauce
1 cup maple or date sugar
2 t pure vanilla extract
2 t ground cinnamon
1/4 t Celtic salt
2 cups spelt flour
2 t baking powder
2 cups grated carrots

Frosting:
1/2 cup nondairy butter
2 cups powdered maple sugar
1 to 3 T fresh orange juice
2 t grated orange zest

Mix wet ingredients.
Mix dry ingredients.
Combine wet with dry.
Do not over mix.
Divide batter evenly between two 8-inch pans.
Bake for 25 minutes.
Frost when cool.

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