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I developed this luscious, but substantial carrot cake recipe when my kids were young, as a nutritious, but not overly sweet celebration cake. It showed up regularly at birthday parties, and recently appeared at our daughter's wedding. Young and old party goers love it. In spite of the many ingredients and steps, it's an easy recipe to make, and hard to mess up. The large sheet cake takes 45 minutes to bake.
This recipe converts easily to a Vegan Version. We also made a sugar free version, using a diabetic friendly sugar substitute supplied by a guest. Powdered stevia would work well too. For a healthier version, half the sugar, substitute half whole grain flour, and leave off the icing. At that point, you could make muffins or quick bread and call it brunch.
For this recipe, you'll need a large sheet cake pan, approximately 11x14 inches. It also makes a nice layer cake, using three round layer cake pans. You can also use loaf pans or a large tube pan, or muffin tins - but it will cook best when baked in relatively thin layers. You'll need to adjust the time too if you use different sized pans. Double the icing recipe for a layer cake. For a vegan cake, use veggie spread and egg replacer + pineapple juice.
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
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