Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Vegan Apple Sauce Carrot Cake
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- #840
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 cup raisins
2 cups grated carrots
2 cups water
2 egg equivalent
1 1/4 cup maple syrup
2 tablespoons vegetable oil
3 tablespoons applesauce
1 1/2 teaspoon cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 1/2 teaspoon salt
3 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 cup chopped walnuts
directions
Preheat the oven to 350 degrees F, and spray a 9 inch square baking pan with Pam (or olive oil).
In a large saucepan, simmer the raisins and ground carrots in the water over medium heat for about 7 to 10 minutes. Remove and put into a large bowl. Add the oil, egg replacers, syrup, cinnamon, allspice, cloves, and salt, and stir well.
Add together the flour, baking soda, and walnuts, and stir the mixture into the carrot blend. Pour into pan and bake for 45 minutes to 1 hour, or until done.
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nutrition data
Nutritional data has not been calculated yet.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
October 22, 2006
No wonder this Vegan Apple Sauce Carrot Cake has a 5 star rating. I made it and I have to say it is the best Carrot Cake I've ever made. I used spelt flour and Wonder Slim egg replacer. Every thing else was left the same. I highly recommend it to anyone who is a carrot cake lover. I didn't put a cream cheese icing on it, I didn't think it needed it, but if I did want to I'd use soy cream cheese to keep this Vegan.