[Food + Drink Wednesdays] Mostly Vegan, Mostly Perfect Birthday Carrot Cake

Never Compromise with Cream Cheese Frosting

I had three cakes at my birthday party this year. Some might call that extravagant. Others might call it just about the proper number. I am of the latter persuasion.

I used to be vegan, and butter freaks me out. It's just so... so... buttery. I think it's a holdover from when I used to cringe buying kilos of butter at a time in New Zealand. And eggs freak me out too, unless they're fresh from my friend's backyard. Then at least I know the chickens and they're cool with me and we've reached an understanding about the exchange we're making: me = eggs, chickens = my undying love and affection + possibly giving them some of my food scraps.

Though all three cakes were delicious (one had vodka and wine in it), the carrot cake was near and dear to my heart. This is because it was a no-egg, no-butter, and no-dairy cake (except for the organic, locally-made cream cheese frosting, because I would never skimp on cream cheese).

I altered my recipe from this one. This way is perfectly most and delicious and doesn't alienate your non-vegan friends (that would be 100% of mine):

2 1/3 c all-purpose flour
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal (I found a lifetime supply at Costco)
3/4 c warm water
1½ c sugar
1 c oil
1 tsp vanilla
2 c shredded carrots
1 c raisins (HAD to add raisins to this recipe. It was SO much better with raisins)

Cream Cheese Frosting
4 oz organic cream cheese
1/8c Smart Balance, softened
1/2 tsp vanilla
1 c powdered sugar

Preheat oven to 350º. Spray one deep cake pan with cooking oil and then sprinkle with flour. In a small bowl, sift together dry ingredients (flour through salt). In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined. Add dry mix and stir until moistened. Fold in raisins. Pour into pan. Bake for 40 min, or until a toothpick comes out clean. Let cool in pan 10 minutes.

For the frosting, beat together cream cheese and Smart Balance. Add vanilla and powdered sugar; whip until smooth and creamy and looks like clouds of cream cheese joy.

Frost the cake and put it in the fridge. It should be served nice and cold. Stop feeling guilty. Eat.

Happy (belated) birthday to me!