Carrot Gingerbread Cake with Vanilla Yogurt Frosting

This cake has the spicy flavour and heavier density of a gingerbread cookie, while still being soft and moist like a cake. Vanilla (soy) yogurt frosting is a lower-fat replacement for the (soy) cream cheese frosting typically found on (vegan) carrot cakes.

Ingredients

3 cups shredded carrot
2 cups all-purpose white flour
1 cup white sugar
1 cup cold water
1 single-serving applesauce cup (about 1/2 cup applesauce)
1/4 cup molasses
1/4 cup canola oil
3 tbsp corn starch
1/2 cup brown sugar
2 tsp cinnamon
2 tsp ginger
1/2-1 tsp allspice (or “pumpkin pie spice”)
1 tsp baking powder
1/4 tsp salt

1 serving-size vanilla soy yogurt (about 1/2 cup)
4 cups icing sugar

  1. Lightly oil and line with parchment a 13 x 9″ cake pan.  Preheat oven to 350 degrees F.
  2. In a large bowl, sift together dry ingredients except corn starch: flour, white sugar, brown sugar, cinnamon, ginger, allspice, baking powder, salt.
  3. In a medium bowl, stir together wet ingredients and corn starch: water, applesauce, molasses, canola oil, corn starch.
  4. Make a depression in the dry ingredients, pour in wet and stir just until combined.  Stir in shredded carrots.
  5. Pour batter into prepared cake pan and bake for 40 minutes or until a toothpick comes out dry.
  6. While cake is baking, prepare frosting by stirring icing sugar into soy yogurt 1 cup at a time.  Depending on the consistency of your yogurt, the frosting may still be runny by the time the last cup of icing sugar is stirred in.  Place the icing, uncovered, in the refrigerator until you are ready to use it.  This will keep it from going bad (because of the yogurt) and also should dry it out some.  Re-whip the frosting before using it on the cake.  Cake must be stored in the refrigerator.

Edit: So, the icing didn’t thicken up in the fridge as much as I hoped it would.  But really, this cake is so sweet you hardly need it.  But e-mail me any tips you might have to get this icing to be less runny.

The next time I make this cake, I would try adding an additional 1 tsp. of baking soda to the dry ingredients and two tablespoons of white vinegar to the wet ingredients to encourage it to rise more.

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~ by AmyLL on June 16, 2008.

5 Responses to “Carrot Gingerbread Cake with Vanilla Yogurt Frosting”

  1. try adding some butter (soy) to stablise the frosting

  2. Hi there – just came across this as I am trying to make a soy yogurt frosting for vegan cupcakes right now, and I used about 1/8 cup yogurt and about 2 cups icing sugar, and the consistency is getting there. I piped it on, and it is a bit runny, but hoping to get it a bit stiffer. The fridge helped set it a bit after I piped it. Have you tried again?

  3. No, I haven’t tried it again yet. I’m thinking to avoid using Earth Balance and keep it low-fat, it’s destined to be more of a glaze than a frosting…

  4. make yogurt cheese with the soy yogurt and use that in the frosting!

  5. Awesome! Congrats on an awesome job!

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