adapted from several recipes. Thanks Amie, for the strawberry one and putting up with my cupcake talk.
3 1/2 cups flour
2 tsp baking powder
2 cups sugar
1 package of vanilla pudding mix(check the ingredients because a lot has nonfat milk)
16 oz pureed or crushed strawberries
2 tsp vanilla
1 cup canola oil
2 TSB distilled vinegar
1/2 cup of rum
1/4 cup coconut milk (optional)
2 lime zests (optional)
In a smaller mixing bowl combine oil vanilla and vinegar. In a blender add the strawberries and rum. Mix until it's pureed crushed. If you don't quite have 16 oz of strawberries, add coconut milk. Combine the strawberry concoction to the wet ingredients. Add lemon zest.
Sift together flour baking powder sugar and vanilla pudding mix. Create a well in the middle of the bowl and pour the wet ingredients to this. Stir just until the ingredients are combined. You don't want to over stir. This will be very thick and not liquid like some batters.
Add to muffin tins and bake on 350 for 30 minutes. This yields about 24 cupcakes, but I ended up wit only 21.
Top with a whipped butter cream icing Jennifer P has great recipes. Add cherries on top!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
25 April 2010
10 April 2010
Collard greens, turnips and black eyed peas
I made up this recipe upon a whim. At first I cooked the collard greens and turnips then added the uncooked peas and water. I think this overcooked the collard greens and turnips, but it was still very flavorful. No bitter after taste that turnips and collard greens are known for. The balsamic vinaigrette was a good balance. Fred and the kids loved it. Next time I will cook the BEPs first.
1 cup dry black eyed peas
1 bunch collard greens
1 turnip
2 cloves of garlic
2 to 3 tomatoes
splash of balsamic vinaigrette.
Rinse and soak the BEPs. Rinse and cook the peas. Drain. Or you can just used canned or frozen BEPs.
In a skillet, sautee turnips and garlic with soy margarine. Add Collard greens. Then add the tomatoes. Then add the BEPs. Finally add a splash of balsamic vinaigrette for flavoring. Serve over brown rice.
1 cup dry black eyed peas
1 bunch collard greens
1 turnip
2 cloves of garlic
2 to 3 tomatoes
splash of balsamic vinaigrette.
Rinse and soak the BEPs. Rinse and cook the peas. Drain. Or you can just used canned or frozen BEPs.
In a skillet, sautee turnips and garlic with soy margarine. Add Collard greens. Then add the tomatoes. Then add the BEPs. Finally add a splash of balsamic vinaigrette for flavoring. Serve over brown rice.
14 March 2009
Happy Pi Day
from this
crust
3 cups flour
1 cup canola oil
4 T soy milk
1 t salt
handful of flax
apple filling
6 Granny Smith Apples
2/3 c sugar
1/3 c flour
1 T cinnamon
pinch of nutmeg
to this
with this in between
for crust:
Start making the bottom crust:
Combine 1.5 cups flour and 1/2 salt. Add 1/2 cup of oil and mix in 2 TB soy milk. Mix in with the flour and salt. I like to add a handful of ground flax seed for my omegas. Roll out until it's a bit wider than pie pan. You can roll it in between 2 pieces of parchment paper so it won't stick. Peel off the top. Then turn the pie pan on top of it, top down. Flip in one swift move and peel the paper. It should go in nice and easy.
Slice apples and make the filling.
Just combine 2/3 cups sugar, 1/3 cups flour and the cinamon and nutmeg. Mix it all together. Throw in the apples in a bowl and pour the flour mixture, leaving a bit for the top.
It would be nice if you have more than six apples because six is the perfect amount. And someone is bond to steal some apples.
You want to overfill the pan because the apples will cook down.
Make the top. Crust is the same way as the bottom. You can either just put the crust on top. It's a bit trickier since you can't do the upside down trick. Or you can make it all pretty and take your time to slice the crust and piece it in a pretty checkerboard shape.
I chose just to slap it on top. Of course it didn't work as beautifully as the bottom so it was more like pieced it on top and tried to close in the gaps.
Bake it in the oven on 450 for 40 to 45 minutes and voila! Home made apple pie.
Hope you have a delicious Pi Day!
crust
3 cups flour
1 cup canola oil
4 T soy milk
1 t salt
handful of flax
apple filling
6 Granny Smith Apples
2/3 c sugar
1/3 c flour
1 T cinnamon
pinch of nutmeg
to this
with this in between
for crust:
Start making the bottom crust:
Combine 1.5 cups flour and 1/2 salt. Add 1/2 cup of oil and mix in 2 TB soy milk. Mix in with the flour and salt. I like to add a handful of ground flax seed for my omegas. Roll out until it's a bit wider than pie pan. You can roll it in between 2 pieces of parchment paper so it won't stick. Peel off the top. Then turn the pie pan on top of it, top down. Flip in one swift move and peel the paper. It should go in nice and easy.
Slice apples and make the filling.
Just combine 2/3 cups sugar, 1/3 cups flour and the cinamon and nutmeg. Mix it all together. Throw in the apples in a bowl and pour the flour mixture, leaving a bit for the top.
It would be nice if you have more than six apples because six is the perfect amount. And someone is bond to steal some apples.
You want to overfill the pan because the apples will cook down.
Make the top. Crust is the same way as the bottom. You can either just put the crust on top. It's a bit trickier since you can't do the upside down trick. Or you can make it all pretty and take your time to slice the crust and piece it in a pretty checkerboard shape.
I chose just to slap it on top. Of course it didn't work as beautifully as the bottom so it was more like pieced it on top and tried to close in the gaps.
Bake it in the oven on 450 for 40 to 45 minutes and voila! Home made apple pie.
Hope you have a delicious Pi Day!
25 January 2009
Vegan tagalongs
recipe by:ME!!!!!!
my first baking recipe! Woot!
1 cup margarine
1 TB molasses
2 TB maple syrup
1.5 c sugar
1.5 to 2 c flour
2 t vanilla
1 t salt
1 t baking powder
Cream margarine, and sugar until creamy. Add molasses, syrup and vanilla. Then add baking powder, salt and flour. Add flour slowly so you don't add too much. Consistency should be a bit wet and crumbley.
Make round disks. And place in oven on 350. Cook for about 10 to 12 minutes. Let cookies cool.
Now it's time for the peanut butter filling.
1 cup peanut butter
1.5 cup powdered sugar
.5 cup margarine
cream together and spoon on top of cookies
Now time for the topping!
one bag chocolate chips
.5 cups maragine
.5 cups soy creamer or milk substitute. I used hemp milk since it's creamy.
Melt maragarine and soy creamer in double boiler. Or just use a glass bowl over a pot over water like I did. When that is all melted and nice and simmering add the chocolate chips. Stir until creamy.
>
Now coat the cookies with the chocolate. Where was Amie when I needed her? She came up with a mess free way to do so. Use cupcake liners. Put a bit of chocolate in. Dip the cookies in. Pour more chocolate on top.
Let cool until it hardens and you get this:
Would you like a cookie?
Desmina has been singing, "I stole the cookie from the cookie jar." No mystery there for us.
my first baking recipe! Woot!
1 cup margarine
1 TB molasses
2 TB maple syrup
1.5 c sugar
1.5 to 2 c flour
2 t vanilla
1 t salt
1 t baking powder
Cream margarine, and sugar until creamy. Add molasses, syrup and vanilla. Then add baking powder, salt and flour. Add flour slowly so you don't add too much. Consistency should be a bit wet and crumbley.
Make round disks. And place in oven on 350. Cook for about 10 to 12 minutes. Let cookies cool.
Now it's time for the peanut butter filling.
1 cup peanut butter
1.5 cup powdered sugar
.5 cup margarine
cream together and spoon on top of cookies
Now time for the topping!
one bag chocolate chips
.5 cups maragine
.5 cups soy creamer or milk substitute. I used hemp milk since it's creamy.
Melt maragarine and soy creamer in double boiler. Or just use a glass bowl over a pot over water like I did. When that is all melted and nice and simmering add the chocolate chips. Stir until creamy.
>Now coat the cookies with the chocolate. Where was Amie when I needed her? She came up with a mess free way to do so. Use cupcake liners. Put a bit of chocolate in. Dip the cookies in. Pour more chocolate on top.
Let cool until it hardens and you get this:
Would you like a cookie?
Desmina has been singing, "I stole the cookie from the cookie jar." No mystery there for us.
08 January 2009
Good for the soul soup
I made this up tonight and we had it with homemade whole wheat bread.
Good for the soul broccoli soup
2 broccoli crowns
2 carrots
one leek
1 T ginger
3 cloves garlic
1 onion
1 c barley
1 c cooked white beans
water
3 c soymilk
2 T margarine
6 T flour
fave spices
Dice the vegetables in small pieces and sautee. Add beans and barley. Add enough water to cover the mix with a bit left over because barley will expand. Bring to a boil and then simmer.
In a bowl add flour and 2 cups soymilk and mix until well blended. Melt margarine in a sauce pan then add the soymilk/flour mix. It will thicken into a roux. Add one c of soymilk. Then add this to the soup that is still simmering.
Spice it up baby!
18 October 2008
How to make a pumpkin pie
adapted from this: http://www.vegetariantimes.com/recipes/9598
Pick the perfect pumpkin.
Decorate your pumpkin.
Slice pumpkin in half. Bake faced down in pan with a bit of oil on 400 for 30 to 40 minutes. Don't forget to wash the paint!
While you are waiting for pumpkins to cook. Prepare crust.
Crust
2/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon maple syrup
1/2 teaspoon baking powder
tablespoons canola oil
3 tablespoons soymilk plus 1/2 teaspoon lemon juice
3 to 4 tablespoons water
In medium bowl, combine flour, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
Puree
Make sure you have eyes on the back of your head or else this can happen
Add pumpkin and all this:
1 cup low-fat soymilk or rice milk (I used half coconut milk. Next time I'm going to use all coconut milk.
3/4 cup granulated sugar cane syrup or corn syrup
1/4 cup cornstarch
1/2 tablespoon dark molasses/maple syrup or to taste
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
Bake on 450 for 10 minutes. Turn down to 350 and continue to bake for 50 minutes or until it sets.
Let cool then put it in the fridge overnight.
Pick the perfect pumpkin.
Decorate your pumpkin.
Slice pumpkin in half. Bake faced down in pan with a bit of oil on 400 for 30 to 40 minutes. Don't forget to wash the paint!
While you are waiting for pumpkins to cook. Prepare crust.
Crust
2/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon maple syrup
1/2 teaspoon baking powder
tablespoons canola oil
3 tablespoons soymilk plus 1/2 teaspoon lemon juice
3 to 4 tablespoons water
In medium bowl, combine flour, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
Puree
Make sure you have eyes on the back of your head or else this can happen
Add pumpkin and all this:
1 cup low-fat soymilk or rice milk (I used half coconut milk. Next time I'm going to use all coconut milk.
3/4 cup granulated sugar cane syrup or corn syrup
1/4 cup cornstarch
1/2 tablespoon dark molasses/maple syrup or to taste
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
Bake on 450 for 10 minutes. Turn down to 350 and continue to bake for 50 minutes or until it sets.
Let cool then put it in the fridge overnight.
07 October 2008
Good for the milk soup
My good friend Wendy made a variation of this soup after I had Bodhi. I passed it onto to my friend who just had her baby girl. It was a big hit for the family!
1 butternut squash
3 or 4 sweet potatoes
onions
garlic
2 yellow squash
2 green zucchinis
1 big can of tomatoes
1/2 c of peanut butter
1 cup uncooked barley
handful of peanuts
paprika
pepper
salt
lemon
one can of coconut milk
Saute onions, garlic and butternut squash. Add sweet potatoes and vegetables. Add tomatoes. Add 2 canfuls of water. Let cook until everything is almost soft then add barley. Cook for 15 more minutes. Add PB, coconut milk and peanuts. Spice it up!
You can also use quiona or rice in place of barley.
1 butternut squash
3 or 4 sweet potatoes
onions
garlic
2 yellow squash
2 green zucchinis
1 big can of tomatoes
1/2 c of peanut butter
1 cup uncooked barley
handful of peanuts
paprika
pepper
salt
lemon
one can of coconut milk
Saute onions, garlic and butternut squash. Add sweet potatoes and vegetables. Add tomatoes. Add 2 canfuls of water. Let cook until everything is almost soft then add barley. Cook for 15 more minutes. Add PB, coconut milk and peanuts. Spice it up!
You can also use quiona or rice in place of barley.
21 September 2007
Love Cakes
For our anniversary, I decided to make a vegan version of Ding-Dongs
Cake
1/2 c cocoa powder
1/2 t salt
1 t baking soda
1 t baking powder
1 1/2 cups flour
1/2 vegetable oil
1 1/4 sugar
1 t vanilla
Combine cocoa powder, salt, soda, powder and flour together. In a larger bowl combine sugar, vegetable oil and vanilla. In shifts, add dry to wet. Pour in cupcake containers and bake for 350 for 40 to 45 minutes. I didn't use cupcake wrappers.
Cream filling
1/2 c molasses
1/4 maple syrup
1 c powdered sugar
3 T oil
3 T margarine
blend until fluffy. Put in icing bag and put cap on (I used a short pointy one). Stick in cooled cakes and fill them.
Icing
3/8 soy milk
3 T margarine
5 oz chocolate chips
Bring soy milk and margarine to a boil, take off heat add chocolate chips. Let cool over an hour. Spread and saturate over cakes.
Stick in fridge. The icing will harden like a ganache.
Happy 5th Anniversary Fred!
What did we do? We ate at a new local restaurant called Seasons Market. It's a restaurant devoted to bringing locally grown produce and food to the table. It was quite yummy. They had one vegan option, the eggplant steak. I hope to see more vegan options. It was a perfectly paced meal. They brought out our appetizer (bread and cheese plate...Fred wanted the cheese...)and allowed us enough time to actually enjoy our plate and converse with each other before bringing the salad. The meal, did take a bit, but only because they accidentally added cheese on mine. Best thing is, they fixed it even before it got to the table. I don't think that has ever happened. My favorite part of the meal was the salad. Lots of yummy greens. S'ang even tried to sneak a bite in. The staff was very friendly and showered attention on Mr. B. Who wouldn't? He was looking awfully cute in his tie dye shirt and blue overalls. I would love to try their lunch and brunch menu. I think M would enjoy it. They even have something for the canine friends.
The plan was to go bowling afterwards, but we decided to go home and spend some time together before we had to pick up M. Of course, I had to nurse B down but he went down without complaint.
To top off a wonderful evening, M, the queen of no sleep didn't fight sleep! I did have to nurse her but she is asleep! Yay! More Cyn and Fred time!!!!
Cake
1/2 c cocoa powder
1/2 t salt
1 t baking soda
1 t baking powder
1 1/2 cups flour
1/2 vegetable oil
1 1/4 sugar
1 t vanilla
Combine cocoa powder, salt, soda, powder and flour together. In a larger bowl combine sugar, vegetable oil and vanilla. In shifts, add dry to wet. Pour in cupcake containers and bake for 350 for 40 to 45 minutes. I didn't use cupcake wrappers.
Cream filling
1/2 c molasses
1/4 maple syrup
1 c powdered sugar
3 T oil
3 T margarine
blend until fluffy. Put in icing bag and put cap on (I used a short pointy one). Stick in cooled cakes and fill them.
Icing
3/8 soy milk
3 T margarine
5 oz chocolate chips
Bring soy milk and margarine to a boil, take off heat add chocolate chips. Let cool over an hour. Spread and saturate over cakes.
Stick in fridge. The icing will harden like a ganache.
Happy 5th Anniversary Fred!
What did we do? We ate at a new local restaurant called Seasons Market. It's a restaurant devoted to bringing locally grown produce and food to the table. It was quite yummy. They had one vegan option, the eggplant steak. I hope to see more vegan options. It was a perfectly paced meal. They brought out our appetizer (bread and cheese plate...Fred wanted the cheese...)and allowed us enough time to actually enjoy our plate and converse with each other before bringing the salad. The meal, did take a bit, but only because they accidentally added cheese on mine. Best thing is, they fixed it even before it got to the table. I don't think that has ever happened. My favorite part of the meal was the salad. Lots of yummy greens. S'ang even tried to sneak a bite in. The staff was very friendly and showered attention on Mr. B. Who wouldn't? He was looking awfully cute in his tie dye shirt and blue overalls. I would love to try their lunch and brunch menu. I think M would enjoy it. They even have something for the canine friends.
The plan was to go bowling afterwards, but we decided to go home and spend some time together before we had to pick up M. Of course, I had to nurse B down but he went down without complaint.
To top off a wonderful evening, M, the queen of no sleep didn't fight sleep! I did have to nurse her but she is asleep! Yay! More Cyn and Fred time!!!!
10 April 2007
Hey good looking, whatcha got cooking?
Who got in the sugar?
Cream sugar and 1/2 cup margarine or canola oil.
1 cup sugar
Add a pinch of salt...just a pinch. Thank goodness most of it ended on the counter.
What was I thinking to let her do the salt?
1 tsp vanilla
1 tsp baking soda
2 cups flour
Blend
Mash 4 ripe bananas and add it to the mix and blend.
Sneak as many bites of bananas as you can, because once it's blended it become part of the batter.
Mix dry cranberries or any dried fruit that you think will taste scrumptious
Bake on 350 for 18 minutes to 22 minutes.
Yields one dozen banana muffins.
19 March 2007
It starts with a little bit of flour
3 cups to be exact.
1 cup of organic canola oil
4 tbs of soy milk
2 tsp of salt
Combine salt and flour. Mix soymilk and oil and add to the flour. Roll half in ball and use roll out with a rolling pin. Prior to a rolling pin, I just used a full spaghetti sauce jar. It worked perfectly.
Roll out about 11 inches in diameter and then transfer it to a 9 inch pie pan.
Add peaches and berries.
Make sure mommy isn't looking...
Add sugar mixture to the fruit, but leave some for the top.
1/3 c flour
1/4 melted margarine
1 c turbinado sugar
1/2 t cinnamon
1/4 t nutmeg
dash of ginger
Since we don't have a microwave we melted the margarine in the preheated oven. Combine ingredients and crumble the sugar mixture with fingers for a good mix.
Roll out the other half of the pie crust and lay on top. Poke holes for ventilation. Add remaining sugar mixture on top.
Bake in over at 350 for 30 to 40 minutes until crust is golden brown.
Most importantly, remember don't give pie to a toddler before nap time. I can say that she has reached her processed sugar quota for the week.
27 February 2007
What do get a chocoholic for her birthday
Fred bought me the mint bar as a present from Wasabi from up above...yes we are weirdos. He also made me vegan chocolate cream cake for my birthday. Ivy sent me a package for my birthday. It got here a week ago. She told me I could not open it until my birthday. If I would have known it was five bars of organic chocolate bars, I would have long opened it by now. And my downstairs neighbor gave me the ice cream bars. I think Blanket will be doing cartwheels for weeks to come.
26 February 2007
WFD?
Baby is craving protein so tonight we had veggie loaf:
My modification of a recipe from veggie loaf, from Veg source. The original recipe was just TVP, oats, bread crumbs and vegetable bullion. I rarely buy bullion so I make my own veggie stew to flavor the TVP and kept the veggies for bulk.
2 carrots
1 onions
2 garlic cloves
1 zuchnni
1 squash
1.5 cups TVP
oats
barley
bread crumbs
water
salt
Braggs amino acid
Grate all the veggies or toss them in the food processor or Vitamix, if you'll like me. Add enough water to cover the veggies. Bring to boil. Let simmer for a bit. Add TVP and let it cook down. Add enoug oats, barely, and bread crumbs to soak up excess water. Season it with salt and Braggs. For more flavor add a veggie bullion cube to the water and veggies. Transfer to bread pan. I don't have one anymore so I just put it in a pie pan. Bake on 350 for 45 minutes. Midway, you can glaze with ketchup if you like or make a special tomato sauce. I was lazy today, so it was ketchup.
and vegan mac and cheese:
Yet another modification of a recipe. This is a combination of two recipes. One recipe is the recipe without the bell pepper and the other recipe uses cashews, oil and water instead of soy milk. Cashews were too expensive at the store, so I just improvised.
Box of macaroni
2 cups soy milk
1 red bell pepper
3/4 cups nutritional yeast
3/4 cups flour
salt
lemon juice
garlic powder
Boil macaroni and drain. In blender puree bell pepper and milk substitute. In saucepan add flour and nutritional yeast together then stir in the liquid. Mix well and then cook on low long enough for it to thicken. Add lemon juice, salt and garlic powder to taste. Combine macaroni and sauce in casserole dish. Bake on 350 for 30 to 45 minutes. I topped it with bread crumbs today.
My modification of a recipe from veggie loaf, from Veg source. The original recipe was just TVP, oats, bread crumbs and vegetable bullion. I rarely buy bullion so I make my own veggie stew to flavor the TVP and kept the veggies for bulk.
2 carrots
1 onions
2 garlic cloves
1 zuchnni
1 squash
1.5 cups TVP
oats
barley
bread crumbs
water
salt
Braggs amino acid
Grate all the veggies or toss them in the food processor or Vitamix, if you'll like me. Add enough water to cover the veggies. Bring to boil. Let simmer for a bit. Add TVP and let it cook down. Add enoug oats, barely, and bread crumbs to soak up excess water. Season it with salt and Braggs. For more flavor add a veggie bullion cube to the water and veggies. Transfer to bread pan. I don't have one anymore so I just put it in a pie pan. Bake on 350 for 45 minutes. Midway, you can glaze with ketchup if you like or make a special tomato sauce. I was lazy today, so it was ketchup.
and vegan mac and cheese:
Yet another modification of a recipe. This is a combination of two recipes. One recipe is the recipe without the bell pepper and the other recipe uses cashews, oil and water instead of soy milk. Cashews were too expensive at the store, so I just improvised.
Box of macaroni
2 cups soy milk
1 red bell pepper
3/4 cups nutritional yeast
3/4 cups flour
salt
lemon juice
garlic powder
Boil macaroni and drain. In blender puree bell pepper and milk substitute. In saucepan add flour and nutritional yeast together then stir in the liquid. Mix well and then cook on low long enough for it to thicken. Add lemon juice, salt and garlic powder to taste. Combine macaroni and sauce in casserole dish. Bake on 350 for 30 to 45 minutes. I topped it with bread crumbs today.
21 February 2007
It was worth it.
Our trek to the health food store was worth it. I got some cough syrup to ease this annoying cough and carrots to make Daddy a special surprise.
Another modified recipe.
2 bananas
1 cup sugar
1 cup brown sugar
1 cup canola oil
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
3 cups carrots grated (We made juice and used the pulp)
1/2 c raisins
Smash bananas in a big mixing bowl. We use a potato masher to mush it up really well.
Add sugars and oil and blend well.
In another bowl shift dry ingredients. Then shift it into the wet mixture and blend.
Add carrots and raisins and mix
Pour in a greased 3 by 8 pan and spread. Bake at 350 for 40 minutes to an hour. We baked ours for 40 minutes and it turned out perfectly moist.
We even iced the cake. I cut the cake in half so that I could layer it.
Our vegan carrot cake
Okay doesn't look delicious, but I'm proud to say the cake turned out very moist and sweet.
Mina was very proud of baking the cake. She was reluctant to let our friends have some. She kept going into the kitchen and asking for the cake. We went to visit them because they just had a beautiful baby girl. After we left, she threw a small fit. I told her that cake was better shared.
Another modified recipe.
2 bananas
1 cup sugar
1 cup brown sugar
1 cup canola oil
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
3 cups carrots grated (We made juice and used the pulp)
1/2 c raisins
Smash bananas in a big mixing bowl. We use a potato masher to mush it up really well.
Add sugars and oil and blend well.
In another bowl shift dry ingredients. Then shift it into the wet mixture and blend.
Add carrots and raisins and mix
Pour in a greased 3 by 8 pan and spread. Bake at 350 for 40 minutes to an hour. We baked ours for 40 minutes and it turned out perfectly moist.
We even iced the cake. I cut the cake in half so that I could layer it.
Our vegan carrot cake
Okay doesn't look delicious, but I'm proud to say the cake turned out very moist and sweet.
Mina was very proud of baking the cake. She was reluctant to let our friends have some. She kept going into the kitchen and asking for the cake. We went to visit them because they just had a beautiful baby girl. After we left, she threw a small fit. I told her that cake was better shared.
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