Vegan Carrot Bundt Cake with Tangerine Glaze
Total time
Author: Vegetarian Times
Recipe type: Dessert
Cuisine: American
Serves: 14 servings
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
- ½ cup carrot juice
- ½ cup water
- ½ cup dairy-free buttery sticks or spread
- 2 cups grated carrots
- 2 cups powdered confectioners' sugar
- ¼ cup tangerine juice
- Preheat your oven to 350°F, and grease a 10-cup bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
- Bring the raisins, carrot juice, and water to a boil in a saucepan. Remove the pan from the heat, and stir in the butter alternative until melted.
- Pour the carrot juice mixture over the flour blend and stir to combine. Fold in the grated carrots.
- Pour the batter into your prepared pan, and even it out.
- Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then unmold it onto a wire rack.
- In a medium bowl, whisk together the powdered sugar and tangerine juice until smooth.
- Pour the glaze over the cake while it is still a little warm.
- Cool the cake completely before slicing and serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/carrot-cake-vegan
3.5.3229