Friday, March 4, 2011

Carrot Cake with Lemon Glaze


Made this for the Vegan Drinks potluck tonight, but alas, someone else brought carrot cake as well!  Its okay, they were different enough but I hope people liked it!  A couple guests and I were talking about how potlucks are a lot of pressure and its hard to come up with something that will "wow" people.  I think I did okay.

2 cups grated carrots
1 1/2 cups raisins
1 1/2 cup sugar
2 cups water
1/2 cup oil
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoon salt
3 cups flour
1 1/2 teaspoon baking soda

Preheat oven to 350 degrees. Grease a 9-inch square baking pan (or bundt pan). In a large saucepan over medium-low heat, simmer the carrots, raisins and sugar in the water until raisins are soft, about 7 to 10 minutes. Remove from heat and add oil, cinnamon, allspice, cloves, and salt. Stir and let cool. In a large mixing bowl, combine the flour, and baking soda. Add the carrot mixture and mix well. Pour batter into baking pan and bake for 45 minutes to 1 hour, or until inserted knife comes out clean. Cool for 10 minutes before removing if using bundt pan.

Glaze with lemon glaze:
Combine 1/2 cup sugar and lemon juice of 2 lemons (1/4 cup lemon juice) in a saucepan and bring to a low boil until becomes glaze.

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