Suzy’s carrot cake
A recipe by Suzy Amis Cameron
About Suzy Amis Cameron
A noted environmental advocate, mom of five, and former actor, Suzy Amis Cameron is the author of the upcoming book OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet. She’s also a founder of Plant Power Task Force, focusing on the impact of animal agriculture on climate change, and MUSE School, the first plant-based school in the country, among other endeavors. As an actor she was featured in more than 25 films, including The Usual Suspects and Titanic.
What inspires you to eat less meat?
Every single day, I wake up thinking about how I can make the world a better place for all the world’s children. That’s the beauty of One Meal a Day (OMD). By embracing at least one plant-based meal a day, we can slash our personal water and carbon footprint in half. With this simple shift, we can cut our risk of heart disease, cancer, diabetes, lose weight, even improve our sex lives. With this simple change, we can also take a bite out of climate change — one meal at a time!
About this recipe
My kids love carrot cake, and this is our rockin’ cake recipe. We veganized this from an existing recipe by using applesauce, oil, and Energy-G Egg Replacer. And we swapped the icing for vegan cream cheese and vegan buttery spread. Just make sure you find the right cream cheese to use, because they’re not all great. Experiment until you find your favorite ( We’ve included our favorites as suggestions.)
Suzy’s Carrot Cake
Makes 16 servings
Ingredients
For the carrot cake:
4 “eggs” (egg replacer such as Energy-G Egg Replacer)
3/4 cup water
2 cups whole wheat or spelt flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cps canola oil (or applesauce, for an oil-free cake)
3 cups shredded carrots (about 1 pound)
For the cream cheese frosting:
4 ounces (1 stick) vegan buttery spread (such as Earth Balance), at room temperature
1(8-ounce) package vegan cream cheese, (such as Kite Hill), chilled
1 1/2 teaspoons vanilla extract
2 cups confectioners’ sugar
To make the carrot cake:
- Preheat the oven to 350°F. Coat a 13x9-inch baking dish with oil and dust with flour; tap out any excess flour.
- In a small bowl, combine the egg replacers and water and set aside.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt; mix well. Add the oil and egg replacer mixture and stir until thoroughly combined. Add the carrots and stir until thoroughly combined ( a handheld mixer works well for all-purpose flour, but can make spelt tough). The batter will be quite thick.
- Pour the batter into the baking dish and spread it evenly. Bake until the cake bounces back to the touch and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
- Let the cake cool completely in the baking dish before frosting.
To make the cream cheese frosting:
In a large bowl using a handheld mixer, beat the buttery spread and cream cheese on medium speed until creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl if necessary. Add the vanilla and beat on low speed. Slowly add the confectioners’ sugar, 1/2 cup at a time, beating after each addition until smooth.
For more about Suzy Amis Cameron follow her here:
Facebook: https://www.facebook.com/SuzyACameron/
Twitter: https://twitter.com/suzymusing
For more about One Meal a Day, check it out on:
Twitter: www.twitter.com/OMD4theplanet
Instagram: https://www.instagram.com/omdfortheplanet/
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