Promise-of-salmonberry carrot cake with cream cheese icing

Salmonberry
Pudding-esque carrot cake: loosely based on a recipe from Vegan Nutritionista

  • 1 cup unbleached white flour
  • 1 cup spelt flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 cups of grated carrots
  • One 1″ piece of ginger root, grated (include the ginger peel if it is organic)
  • 3/4 vegetable oil
  • 3/4 applesauce
  • 2 tsp vanilla
  • 1 Tbsp arrowroot powder or 2 Tbsp ground flaxseed

Preheat oven to 365F.  Sift together the dry ingredients and then combine with wet ingredients with a spatula until just mixed.  Scoop into a greased cake pan 2″ deep, and bake for 30-40 minutes.  Allow to cool very slightly before icing.

Cream Cheese Icing

  • 1 tub of Tofutti cream cheese (I know…  It’s mightily processed and non-organic, but I justified its use for a birthday occasion.  My May Day birthday, if truth be told.)
  • 2-3 Tbsp olive oil
  • 2-3 Tbsp organic, fair trade icing sugar
  • 1 tsp vanilla

Salmonberry petals (or other edible flowers such as borage, violet, rose, calendula, dianthus, etc.)

Combine ingredients with a whisk and refrigerate for about 30 minutes.  Spread icing over cooked cake and sprinkle with flower petals.  Savour with friends!

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