Applesauce Carrot Cake (7" Spring Form Pan)

Name: Applesauce Carrot Cake (7" Spring Form Pan)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 3/4 cup raisins; 1 cup grated carrot; 1 cup water; 1/2 cup soft silken tofu (or 2 egg replacer equivalent); 1/2 cup maple syrup; 1 tablespoon light oil; 1 1/2 tablespoons applesauce; 3/4 teaspoon cinnamon; 3/4 teaspoon allspice; 1/4 teaspoon clove; 3/4 teaspoon salt; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 cup chopped walnuts (optional)

Submitted by Chef Joey Z.

"Originally this cake was made in a 9" spring form pan, but now that I have a 7" spring form pan I want to make it so I thought I'd half the recipe. Its an excellent carrot cake..probably the best I've ever tasted. It goes great with either Vanilla or Lemon Cream Cheese Icing."

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 6

ingredients

³⁄₄ cup raisins
1 cup grated carrot
1 cup water
¹⁄₂ cup soft silken tofu (or 2 egg replacer equivalent)
¹⁄₂ cup maple syrup
1 tablespoon light oil
1 ¹⁄₂ tablespoons applesauce
³⁄₄ teaspoon cinnamon
³⁄₄ teaspoon allspice
¹⁄₄ teaspoon clove
³⁄₄ teaspoon salt
1 ¹⁄₂ cups all-purpose flour
1 teaspoon baking soda
¹⁄₂ cup chopped walnuts (optional)

directions

Preheat oven to 350°F, and spray a 7" spring form pan with oil.
In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
Ice and enjoy!
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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