Saturday, December 29, 2012

Breakfast Carrot Cake

Yesterday, after successfully hunting down a 20's style dress for Len to wear to a murder mystery party tonight, crashing on the couch was necessary!

We were watching a classic Good Eats episodes and Alton Brown pointed out how a carrot cake is really a giant carrot muffin by the way it is assembled (add wet ingredients to dry) and, therefore, is a breakfast food.  While he was able to make the cream cheese frosting, I am not.  I think a classic cinnamon bun glaze would work too but I do not need all that extra sugar and carbs and calories!  Besides, this cake is so moist it doesn't need anything added to it!

Below is Alton's recipe, doctored for vegan and gluten free eaters.

Grease and flour a Bundt pan.

2-1/2 cups GF baking mix
1-1/2 cup shredded carrots
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1-1/4 teaspoon cinnamon
(I am not an adventurous eater and tend to stick with what I KNOW I can have.  You may add 1/4 teaspoon All Spice and 1/4 teaspoon nutmeg here.)
1-1/3 cup sugar
1/4 cup sugar mixed with 1 teaspoon maple syrup
3/4 cup Very Vanilla Soymilk
Mix together 3 ounces melted margarine and 3 ounces vegetable oil
1 egg replacer egg

Put the shredded carrots in a large bowl.  Add the baking mix, baking powder, baking soda, salt, cinnamon, and other spices mentioned above if you are using them.  Toss until all the carrots are coated with dry ingredients.  Make a little well in the middle too.

In your food processor or blender or a medium bowl and immersion hand blender, combine the sugars, soymilk, and egg replacer egg.  While blending, slowly add the melted margarine and oil combo until completely incorporated.

Pour the wet ingredients into the well you made in the carrot mixture.  Stir only enough to make all the dry ingredients wet.

Pour into your prepared pan.  Bake at 350 for 30 minutes.  Reduce heat and bake at 325 for 15 more minutes or until knife in center comes out clean and cake is pulling away from sides of pan slightly.

Cool in pan 5 minutes.  Gently jostle the pan to make sure cake is not sticking to bottom.  I usually have to run a knife along the inside circle of the Bundt pan.  Turn out onto serving dish.

Tastes great warm...  even without any frosting!



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