A famous Bunny once said, "Oh carrots are divine, you get a dozen for a dime, it's magic" and I agree. High on vitamin A, beta-carotene and fiber, this root vegetable is very versatile, tasty savory or sweet, raw or cooked, shredded, pureed, julienned, chopped, etc... And especially yummy shredded in a cake.
I've recently cut dairy out of my diet. It's been a bit of a shift for me, but really, it's just that, a shift. I refuse to cut out great food - I'm just checking things out a bit more, swapping ingredients and doing a bit more research. So far, so good.
Which brings me to this impromptu blog post about my first dairy-free cake.
I used this recipe for the cake and this recipe for the frosting. I used canned pineapple in the cake and added lemon zest and 1 tbsp or so of lemon juice to the frosting. I also swapped out the walnuts for pecans.
Review:
This was one of the best carrot cakes I've had. It was so moist, light, sweet. Everyone who had a piece said that they never would have known otherwise had they not been told it was dairy-free.
Trying to find soy margarine without any modified milk th ingredients was probably the most challenging aspect of this cake-making.
I left the carrot peel on when I shredded the carrots because it's very nutritious.
I blended the pineapple, nuts and carrots in the food processor along with the other wet ingredients. I don't think it made much difference from the original method.
The icing was a little soft after I added the lemon juice but this addition was worth it. It made a Huge difference, adding that zing that regular cream cheese has.
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