I was testing recipes for my little one's birthday party which is coming up this weekend. I have always loved carrot cake but never made it before and so I wanted to test the recipes for the birthday so I didn't mess up.
The recipe comes from the book Party Vegan by Robin Robertson. It is under her section for a Halloween party. The recipe was interesting because it was a carrot cake with dark chocolate frosting. Perfect for Halloween. Being that it is not Halloween, I was hoping to do a more traditional take on cream cheese frosting, but since I have already made a lot of cream cheese frosting, I didn't think I needed to test that out.
Per my usual, I reduced the sugar and replaced half of the all purpose flour with white whole wheat flour. I eliminated the maple syrup since the recipe already had sugar in it. I also used tangerine juice instead of orange, because I like tangerine juice. While making the recipe I found the batter seemed stiff, which sometimes happens when you substitute whole wheat flour for all purpose flour so I added some water. Oh, I forgot to say that I made the recipe into muffins instead of a 9 inch square cake.
Tangerine Carrot Cake Muffins adapted from Party Vegan's Orange Carrot Cake by Robin Robertson
1 cup all purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 cup tangerine juice
1/2 cup sunflower oil (I used organic spectrum brand)
2 teaspoons vanilla extract
1/2 cup water (too much)
2 1/4 cups finely shredded carrot (about 3/4 of a pound)
Preheat the oven to 350F. Add cupcake liners to cupcake pan. (You'll need 18.)
In a large bowl, mix together the flours, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine the sugar, juice, oil, vanilla, and water.
Add wet ingredients to dry ingredients. Stir in carrots until just mixed.
The flavor of the muffins was good, but I was worried when I took them out and tasted the first one. It was kind of gummy. I might have over-mixed the batter because I added the water after everything was mixed in. Another problem might have been that I added too much water.
I found though after they sat and cooled the muffins tasted a lot better. They might have dried out a bit.
I think I might try this recipe again, but I need to modify the recipe. I would use less water and maybe replace some of the oil with applesauce as I think they seemed a bit oily to me.