How was your Valentine’s Day? I hope it was full of love, sunshine and good food.
I LOVE Valentine’s Day; and not because I have a “Valentine”, but because it’s a holiday that reminds us all to love one another. The weather was incredible in New York City. I can imagine that even the V-Day haters had a smile on their face and gratitude in their hearts for the 50 degree air and warm sun. Vitamin D starved New Yorkers crowded the streets, and everywhere I walked I felt as if it were a Sunday afternoon in the springtime.
I must admit, I didn’t get out of my apartment until 3pm, when I had to go grocery shopping for the romantic vegan dinner I had planned. I spent the morning baking a cake, using a recipe I developed after a bit of research on vegan carrot cakes. I don’t know where I got the idea, but I wanted to wow my boyfriend (and myself) with a vegan Coconut Carrot cake for dessert.
I’m so proud to introduce this recipe; as I never give myself much credit as a baker. But after this delicious cake, my Champagne Poppy Seed muffins and winning the church bake off last Sunday with my Walnut Macaroons, I’m ready to admit that I’m a pretty good baker. Sure, I’ve got room to grow. I’ve never baked anything fancy, like a pie (!), but I’ve got potential. Tomorrow, Wednesday, I start an informal internship with the pastry chef, Kristin, at Peacefood Cafe. I am so excited to learn the secrets of vegan baking, who knows, before long I might take the plunge and become 100% vegan.
Until then, I give to you my recipe for a delightfully rich and fairly healthy vegan cake. Alone, the cake is not too sweet, but the coconut glaze with crystallized ginger kicks the sugar up a notch. My favorite thing about this cake is the heavenly marriage of flavor created by the cardamom and coconut.
3/4 cup sugar
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 c coconut oil, melted
1 ripe banana, mashed
3 cups carrot, peeled and grated
1/2 cup coconut milk
2 egg replacers, 3 tsp Ener-G + 4 tbsp water mixed separatly then added to wet ingredients