I’ve updated my carrot cake recipe by adding a tangy frosting that tastes like a cream-cheese frosting, but with ingredients that may be easier to get. The cake is moist and spicy, with flecks of orange carrot. The healthy ingredients include plenty of carrots (surprise!), fresh ginger, white whole wheat flour, and very little oil. When I had a piece for breakfast, I felt almost virtuous!
This classic carrot cake costs just $1.09 a serving using organic ingredients or $13.04 for the whole recipe.
The inspiration for the frosting came when my expensive vegan cream cheese turned black with mold just before baking day. I was also out of lemon juice. With the coronavirus lockdown, going out for more wasn’t an option. What to do?
I rustled around my pantry and came up with a small bottle of lemon extract and a big bottle of apple-cider vinegar. Together, these two flavorings turned a regular sweet-but-boring buttercream frosting into a light, bright partner for the pleasantly dense cake.
This recipe suggests making a single-layer sheet cake. That’s so much easier than a layer cake, but you could bake the batter in two nine-inch round pans and cut the baking time by 10 minutes if you want a more glamorous cake. For Easter, consider baking the batter in a greased and floured pan shaped like a bunny.