This is the last segment of my guest event with Jan Silverman. Here is her take on Vegan dessert making and some home truths about sugars, and the use of eggs and dairy.
In Her Own Words –
I’ve begun making more vegan desserts since I joined an organization who sponsors the feral cat clinics and philosophy is vegan. We have an only vegan lunch on clinic days. I’ve discovered the dry, tasteless vegan desserts have been replaced with moist flavourful ones as good or better than the non-vegan versions. The most important benefit of vegan food that I have noticed, other than being animal and eco friendly, is it’s definitely healthier in many ways. Avoiding high fat animal products lowers blood pressure, cholesterol, less obesity and consequently less heart disease, stroke, diabetes, cancer and other illnesses (as all you healthy vegetarians know).
Eggs and dairy are used to maintain moisture in desserts. Substituting white vinegar for eggs amazingly gives the same moistness in cakes. Also combined with baking soda and baking powder, cakes rise the same as if eggs were used. ( I read the resourceful women who lived during World War 2 discovered this substitution when eggs were rationed). My next project is experimenting with a sugar replacement again for health reasons. Sugar is definitely what makes the dessert a dessert, but I want to try using Agave nectar which has a lower glycemic and is truly vegan. Some granulated sugars (white and brown) are filtered using bone char (animal bone based charcoal). The moisture levels have to be adjusted in some recipes when using Agave so it will be a fun challenge for some of my favorite desserts.
Jan in my Kitchen
This is the third and final recipe we have in this segment. This is a very straight forward and easy recipe and I urge you all to give it a try.
Prep Time: 10 min
Cook Time: 45 min
Ingredients
1 1/4 Cup Sugar
2 Cups Flour
1/2 Tsp Salt
2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Cinnamon
1/2 Cup Orange Juice
3/4 Cup Canola Oil
3 Cups Shredded Carrots
1 Cup Crushed Pineapple, Undrained
1 Cup Coconut
1 Cup Chopped Walnuts
Preparation
Preheat oven to 350 degrees.
Do not use a hand mixer. Use a ladle or spoon.
Mix all dry ingredients together.
Mix orange juice and oil into the dry ingredients.
Fold in carrots, nuts, pineapple, and coconut.
Grease 9 X 12 pan with canola oil or cooking spray.
Pour batter into cake pan.
Bake 45 min or until knife or toothpick comes out clean when inserted in the center.
Cool completely.
TOPPING:
1/4 Cup Tofutti Cream Cheese
1/4 Cup Vegan Margarine
2 Cups Powdered Sugar
1 Tsp Vanilla
Beat cream cheese and margarine together with hand mixer.
Beat in powdered sugar and vanilla.
Frost cooled cake.
Refrigerate.
lovely dessert.
Looks like a delicious recipe.
What a healthy and tasty recipe. It has got so many other flavours apart from carrots. Loved the use of orange juice and pine apples. Great post Priya
I never tried carrot cake..but jain desserts truely rocky..this one is remarkable..
The topping looks so tempting…Never tried making carrot cupcakes or so..but this is compelling me to try it soon
Deepa
Hamaree Rasoi
One healthy n yummy dessert:-)
Never tried vegan topping so far.
Looks very creamy..wil try my hands on it soon:-) Thanks 4 sharing
Havent prepared carrot cake since long,love ur vegan version..
Totally new to me, will try them for sure,looks awesome!
Totally new to me, will try them for sure,looks awesome!
Very tempting and delicious..never made carrot cake at home,this recipe sounds great.
Thanks for sharing ur award with me. the cake looks yumm.
FOODELICIOUS
delish!
Just adore this healthier version of cake.. without eggs and butter… The addition of orange juice definitely gives a punch… Thanks for the recipe..
http://krithiskitchen.blogspot.com
I shall surely try this recipe..been a while since I baked a carrot cake.
carrot cake looks wonderful …moist and delicious !!!
I always feel Vegan is interesting…the way eggs and milk are so easily substituted!….and still everything is so moist and yum!…carrot cake looks delicious dear…nice one!
Smitha
http://smithasspicyflavors.blogspot.com/
Like you, I have been baking more and more vegan foods and desserts. I've been trying to cook healthier, and my husband is watching his cholesterol. Last night I also made a vegan cake – mine's apple though. Thank you for your carrot cake recipe, I'll try that one next!
Yummy and delicious carrot cake. I book marked this recipe.
cheers
delicious carrot cake and wonderful combinations
healthy option, looks great
Looks absolutely delicious and awesome ….
Vegan carrot cake looks awesome delicious.
Superb dessert and one of my H's favourite..would love to have some
Great post..carrot cake is my fav
wonderful post ad lovely cakes
Carrot Cake – Delicious
That cake and the frosting looks super duper tempting and just so moist.
Wowww.. a vegan cake… with carrots, coconut, pineapples, walnuts.. Perfect!! Love all these ingredients. Thanks for this wonderful recipe
Am sure to try!!
Wonderful vegan. Will definitely have to try this
Tied with all of your other cakes for BEST Cake!!! <3