Top Eight Free: Your Guide to Allergy-Free Eating

I developed this cake as an Easter bunny cake for my daughter.  We frosted it with white Birthday Cake Frosting and then sprinkled with flaked coconut.  Of course my daughter wouldn’t eat it because it had (gasp) carrots in it, but all the adults at the party loved it and were amazed it was vegan.  These could also make some decadant muffins.

Enough carrots to make 2 ½ cups grated carrot

½ a ripe pineapple, cut into large chunks

1 cup applesauce

½ cup soy-free, dairy-free shortening, melted

2 cups all-purpose flour

1 cup whole-wheat flour

1 ½ cups sugar

2 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon salt

Preheat oven to 350 degrees.   Grease two 9-inch round cake pans.  Lining pans with lightly greased parchment paper will help the cake release from the pan more easily, but is not strictly necessary.

Use a food processor with a grating attachment to grate carrots.  Remove carrots from processor bowl.  Without cleaning bowl, send fresh pineapple chunks through grater attachment to crush without pureeing.   Mix one cup of resulting pineapple slush with carrots, then mix in applesauce and shortening.  Set aside.

Mix remaining ingredients in a separate bowl.   Combine wet and dry ingredients, mixing gently until just moistened.  Pour into cake pans.  Bake 30 – 40 minutes until a toothpick inserted in the middle comes out clean.

This cake is delicious when frosted with the Birthday Cake Frosting and then sprinkled with grated coconut.

© 2007 Jeanette Bradley