The Best Carrot Cake in the World....and it just happens to be vegan

Is there nothing better than trying a new recipe, inventing parts as you go, and having your family absolutely rave over it? The experience I had with this carrot craisin cake boasted one of those moments. I didn't tell my people it was vegan before the first bite, because they become embittered and close-minded when they think they're eating vegan. I waited until after John and the 17-year-old boy had plopped huge bites of cupcakes into their mouths. Once his tastebuds registered the cupcake, the 17-year-old boy started mmmming and making strange sounds while his mouth was still full of food, but I could tell they were sounds of delight. After he swallowed, he volunteered, "These are really good!" If you know the 17-year-old boy, you know he doesn't gush, so this response was really something. I laughed evilly and told them that these were vegan, with no milk or eggs, and, if I remember correctly, John said, "In spite of that, they're very good." That's all I needed to hear.

The next morning, as the 17-year-old boy looked over the leftover cake on the island, he said, "There really had better be some of this when I get home. I really hope you don't eat it all." There was half a cake left. I tried to ignore the insinuation that I would eat half an entire cake by myself, and told him that if he wanted to ensure there was a piece left when he got home, he should set some aside for himself and hide it in the fridge. He did just that and saved it to take to his room later that night as he read his current novel.

One reason I love this recipe is because it uses flax seeds instead of eggs, which add essential omega-3 fats, and the carrots and craisins are full of phytochemicals and nutrients. If you want an even healthier version, try making it with half white, half whole wheat flour. I haven't tried this, but I'm sure it would be wonderful. 

This recipe is doubled from it's original source, as I am freezing a portion of everything I make, and this made two 9" rounds, 1 9x13 pan, and a dozen cupcakes. I hope you enjoy this as much as the 17-year-old boy did!

Amazing Vegan Carrot Craisin Cake

Ingredients:

6 tablespoons whole flax seeds
1 1/2 cups water
4 cups sugar
3 cups vegetable oil
6 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
2 teaspoons salt
1 1/2 cups chopped pecans
2 teaspoons vanilla
6 cups grated carrots
2 cups craisins

Directions:

Step 1: In a blender, blend flax seeds and water until smooth and creamy.

Step 2: In a large mixing bowl, combine oil, sugar and the flax seed mixture.

Step 3: In a medium mixing bowl, whisk together flour, cinnamon, baking soda and salt.

Step 4: Add the flour mixture to the flax seed mixture, and stir until well mixed.

Step 5: To this mixture, add the vanilla, pecans, carrots and craisins.

Step 6: Pour this batter into greased pans or cupcake papers, and bake at 350 degrees F until a toothpick inserted into the center comes out clean. The time will vary depending on what size pan you use, but will probably be between 20 and 35 minutes.

Step 7: Frost with your favorite vegan or omni frosting and enjoy!

Product helps I used for this recipe...

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