Carrots→ this root vegetable provides vitamin A, minerals, anti-oxidants, and fiber. Carrots are rich in beta-carotene (a type of vitamin A), which is vital for the healthy growth of the skin, nails and hair; carotene also converts into retinol, which is essential for the human vision system. If possible, buy organic carrots with their green tops still attached and shred them with the skin (which contains 1/3 of the vegetable’s nutrients). Avoid baby carrots (which are mature carrots cut and peeled into the shape of ‘baby carrots’), they are convenient but they have lost all of their outer part.
Note: carrots’ nutritional value increases when cooked!
Top this delicious and wholesome vegan carrot cake with powdered sugar and/or vegan cream cheese and enjoy with coffee or tea!
You can also use this recipe to make carrot muffins!
- ½ cup of soy or almond milk
- ½ cup of oil
- ½ cup of freshly pureed apple
- 1 tablespoon of vanilla extract
- 1 tablespoon of baking powder
- 1 teaspoon or tablespoon of cinnamon (to taste)
- A pinch of salt
- 1 ½ cups of brown sugar
- 2 ½ cups of flour
- 2 cups of freshly shredded carrots
- 1 cup of nuts (pecans, almonds, or/and walnuts)
- Optional: poppy seed
- Frosting: vegan cream cheese, peanut butter, lemon glaze, or powder sugar.
In a bowl, mixer, or bread maker combine all the ingredients and mix well (to avoid lumps, slowly incorporate the flour to the mixture while you mix). Pour the mix into an oiled or non-stick baking pan and spread evenly (9.5” non-stick round cake pan or 16’’ square pan preferably).
Preheat oven to 350 degrees Fahrenheit and bake for about 45 minutes. Stick a toothpick in the center of the cake, and if it comes out dry, your cake is ready.
This one is topped with powdered sugar and a touch of Tofutti -vegan- cream cheese (mix the cream cheese with a touch of vanilla extract and powdered sugar to create a sweet and creamy frosting). You can also serve it plain or top it with peanut butter.