My mom came to visit last week, so the first order of priority (as always) was to make Jack a carrot cake. She wanted to make cake jars this time, aren’t they cute? Perfect for a picnic, or perhaps to sell out of a truck? We’ve been brainstorming about a family cheesecake truck for years but these would be way easier.
I had some leftover vegan cream cheese on hand, so we made these vegan this time.
We did a whole bunch of cooking together, so get ready for a whole slew of mom recipes!
2 cups spelt flour
1/2 cup sugar
1/2 cup oil
1/4 cup applesauce
1/2 cup almond milk (or vegan egg replacer)
1 lb. carrots (chopped)
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
4 oz. tofutti cream cheese
4 T. vegan butter
3 C. powdered sugar
1-2 T. non-dairy milk
1 t. vanilla
Preheat oven to 350 degrees.
In food processor, combine sugar, oil, and applesauce. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into the mixture.
Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute.
Fill jars 1/2 way full. Makes about 12 jars. If you have more batter than jars, put the rest in a baking dish. Or if you don’t have any jars, bake them in whatever you like.
Place jars in a shallow baking dish with 1/2 inch of water at the bottom. The water bath will promote even cooking and prevent the jars from breaking. Bake for 20-30 minutes, or until the top of the cake springs back when touched.
Cool and spoon a dab of frosting on top.