- For speedy baking, I use my food processor to mince the ginger and grate the carrots. Here’s how: peel the ginger and cut crossways into thin slices. Put the stainless steel blade into your food processor, turn it on, and drop in the ginger slices through the feeding tube. Let the machine run until the ginger stops bouncing around. Replace the blade with a small-hole grater and grate the unpeeled carrots on top of the ginger.
- For speedy eating, cut a piece or two while the cake is still a bit warm and frost them separately. Carpe diem!
- If you don’t have lemon extract for the frosting, use a scant tablespoon of lemon juice instead of the vinegar and lemon extract or replace half the vegan butter with vegan cream cheese.
Nutritional Information for Carrot Cake
Per serving (1/12th recipe), this cake has 465 calories, 22% of calories from fat, 74% from carbohydrates, and 4% from protein.
It has 4 grams protein, 5 grams fiber, no cholesterol and 12 grams of fat (6 saturated, 3 unsaturated, and 3 polyunsaturated. It’s high in vitamin A, vitamin B1, iron, niacin, potassium, and zinc.