Insanely Moist Carrot Cake

First off, I have some exciting news! I had my baby! Jack was born two weeks ago and he is perfect. Check out my other blog for his full birth story
My mom came for a month to help take care of us—for which I am insanely grateful. She left today and I wish she could come back already. She took care of all the cooking so I apologize for not having any new recipes lately. However, she made me an awesome treat for Easter that I wanted to share.
Carrot cake will always remind me of my grandmother. No one else in my family likes carrot cake but me, so she only made it when I was visiting. Sweet carrots, rich cream cheese frosting, and the smile on her face when I took the first bite. Such happy memories. Then my mom burst my bubble few years ago and told me she used a box mix. Oh well, I still cherish those memories. At least she would doctor it up with extra carrots, walnuts, and raisins.
So I asked my mom if she would make me a carrot cake for Easter. She also used a box mix but doctored it up. Now, no offense to late grandmother, but my mom’s cake was AMAZING. Light but insanely moist. Just the right amount of sweetness with light creamy frosting. 
This recipe makes one sheet cake. Because this cake is vegan and does not have eggs, it will not rise significantly. As a result, I would not suggest making this into a layer cake. 
Carrot Cake
Cake
1 box carrot cake mix (check to make sure it is vegan)
1/4 cup applesauce
1 can crushed pineapple in juice
1/4 cup coconut oil
1/2 cup walnuts, chopped
Frosting
1 container of vegan cream cheese 
1 cup powder sugar 
Pre-heat the oven to temperature for a sheet cake as specified on the box. 
Spray a baking sheet pan with cooking spray.
In a large bowl, mix together all the cake ingredients. Use the whole can of pineapple, juice included. 
Bake according the the directions on the box. However, since there are no eggs it may take a bit longer. Adjust the time as needed. Like a regular cake, a toothpick inserted in the middle should be clean when removed.
Once the cake is cooled, make the frosting. Mix together the cream cheese and powder sugar. It will just be a light frosting/glaze. 
Spread on the cake and let it set. 
It’s so insanely moist, I love it. Maybe Jack will take after me and love carrot cake too. Maybe he can have happy memories eating it with his grandma too. And maybe you can bake up this treat and make memories of your own.
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