Recipe 1: Classic Carrot Cake
Ingredients:
> 2 cups all-purpose flour
> 2 teaspoons baking powder
> 1 1/2 teaspoons baking soda
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground ginger
> 1/2 teaspoon salt
> 1 1/2 cups granulated sugar
> 1 cup vegetable oil
> 4 large eggs
> 2 cups grated carrots
> 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
> 8 ounces cream cheese, softened
> 1/2 cup unsalted butter, softened
> 4 cups powdered sugar
> 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the sugar and oil together until well combined. Add the eggs, one at a time, beating well after each addition.
4. Gradually stir in the dry ingredients until just combined. Fold in the grated carrots and chopped nuts (if using).
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before removing and frosting.
To make the cream cheese frosting:
1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
3. Once the cake has cooled, frost it generously with the cream cheese frosting. Enjoy!
Recipe 2: Vegan Carrot Cake
Ingredients:
> 2 cups all-purpose flour
> 2 teaspoons baking powder
> 1 1/2 teaspoons baking soda
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground ginger
> 1/2 teaspoon salt
> 1 1/4 cups granulated sugar
> 1 cup unsweetened applesauce
> 1/2 cup vegetable oil
> 1/4 cup unsweetened almond milk
> 2 cups grated carrots
> 1/2 cup chopped walnuts or pecans (optional)
For the vegan cream cheese frosting:
> 8 ounces vegan cream cheese, softened
> 1/2 cup vegan margarine, softened
> 4 cups powdered sugar
> 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the sugar, applesauce, oil, and almond milk together until well combined.
4. Gradually stir in the dry ingredients until just combined. Fold in the grated carrots and chopped nuts (if using).
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before removing and frosting.
To make the vegan cream cheese frosting:
> In a large bowl, beat the vegan cream cheese and margarine together until smooth.
> Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
> Once the cake has cooled
