But every now and then, even hard-working teachers need a break. Such was the case last Tuesday, when one of the teachers threw a garden party for the special-ed department. Mommy Dearest asked me if I’d mind making and decorating a cake for her event.
Mind? Was she kidding?! Decorating cakes is one of my all-time favorite activities! And so, I embarked on a quest to veganize my Great Aunt Connie’s carrot cake recipe, which has been a family favorite for generations. When I finished baking and frosting, the cake certainly smelled fantastic… but how would it taste?
Off to the party went the cake. I was a nervous Nelly all day, and when my mom arrived home that night, she didn’t ease my fears. “No one liked the cake,” she said, and my spirits sank to the floor from disappointment. Until I saw the empty cake plate… Turns out, the teachers didn’t like the cake; they LOVED it! It was the hit of the party, with everyone asking for the recipe! Since the veganized recipe is all mine, I got to name it however I saw fit. So I chose to pay homage to my beloved childhood friend, Bugs Bunny.
Bugs Bunny Carrot Cake
2 and 1/4 cups flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
2/3 cup light brown sugar
2/3 cup regular sugar
Ener-G egg substitute for three eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
2 cups finely grated carrots
1 14-oz can crushed pineapple, drained
Optional: walnuts and raisins (I used both, and recommend both additions.)
Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. In another bowl, mix the egg replacer according to the directions on the Ener-G box, then add the sugar, vanilla, and vegetable oil. Combine the ingredients in the two bowls, then add the carrots, pineapple, and optional ingredients.
Smooth the cake batter into a greased 13×9 pan and bake for about 40-45 minutes, or until a toothpick comes out clean. Let cool, and then frost. I used the Vegan Cream Cheese Frosting recipe found in the cookbook Vegan Cupcakes take over the World.
A feast for Bugs Bunny… or for my carrot-loving puppies.
Boooring!
Ta-Da!
fruity says
That cake looks yum! I have been wanting to make a vegan carrot cake for a while…I will keep this recipe in mind!!
I agree, doing new things with friends eases the nerves and makes the transition easier! If I lived in Texas or if you lived here, I would totally buddy up with you and volunteer everrrrywhere, haha!
Jennifer says
Aw, you had me there for a second. I was sitting here reading thinking, how could it be possible for one of Katie’s gorgeous creations to be any thing but perfect. I mean, I’ve been following your blog for awhile and you are THE baked goods/decorating QUEEN!
That recipe sounds amazing. And the cake is so cute. Is that pup an homage to one of yours?
You are amazing Katie, I bet you and Thomas had a great time, and that picture is too cute.
Oh and boo on the skating rink not letting you bring food!
Vegan Invasion! (Ashley Nicole) says
Such a cute cake!! Carrot cake is my favorite cake of all time and that looks really tasty.
Your mom sounds like a wonderful person and obviously you are, too! I love that last photo, everyone is having fun!! Makes me want to go roller skating!
vegan addict says
I can’t wait to see what kind of cake you make next! Incredibly creative. I would have such a hard time cutting into that cake…eating it would be easy though!
The rollerskating photo is awesome Katie. Thanks for sharing, it made my day!
Bianca says
That cake is freakin’ adorable! And I love that you veganized a family recipe. It’s nice to be able to keep with family tradition, but upgrading the recipes to be healthier and more ethically correct.
pavotrouge says
bless your mum! and what a sweet cake.
Green Eyes, Green Heart says
Thanks for the hugs & everything!! And I’m sending some your way–for being such an inspiration! Every little thing you do for those kids is amazing, and I am so glad you share with us!
Oh! And I’m linking you on my new blog– flvegan.wordpress.com!
PS-Your cake looks DIVINE–and my dog is obsessed with carrots, too! 🙂
Jenny says
You so need to open a bakery! What a cute cake!
Rural Vegan says
I think this cake is my favorite dessert I’ve seen you decorate. It’s just so freaking adorable!
Melody Polakow says
gorgeous cake!
How awesome that you pushed Thomas so he could skate too..
ChocolateCoveredVegan says
Kimberly—
Thanks for the kind words about my mom. She always tells me it means so much to her when someone appreciates what she does.
And I am with you 100% on the walnuts!
Veg*Triathlete says
I can’t believe how cute that cake is! You ROCK!
Vivacious Vegan says
Your cake is awesome again. My goodness, you are so creative. I will send you my address. My birthday is coming up in July. Hehe.
trustmyintuition says
Bugs Bunny would indeed be proud! I Love your cakes! 🙂 You inspire me. Someday I will make a cake like you…
Alice (in Veganland) says
You did a great job decorating the cake! Of course bugs bunny is proud!
Mikaela says
Ha! I love the smirking sun on the cake 🙂
Vegyogini says
My mom’s a special ed preschool teacher, so I know what you mean! That cake is decorated beautifully. I’m so jealous of your skills!
Therese says
Today I made yours and Susan Voisin’s from Baking with Dates. Yours was the winner. But of course I tweaked it to make it virtually sugar free! Subbed bakers Stevia in the Raw for the white sugar, and pureed dates with 1/3 cup of the oil and 1/3 cup applesauce + 2 tablespoons molasses for the brown sugar. Less fat + less sugar = a good thing! Had to add a few slogs of vanilla soymilk to get the batter moist enough, but they turned out fabulous. Also used pure whole wheat flour. Also subbed 9 Tbsp water, 3 heaping Tblsp flax for Ener G eggs (flax seeds and water go in vitamix, then sit for awhile) Did I mention these were fabulous? Thank you so much Katie, you are helping me to make great treats for my four kids and pursue a happy vegan life!
Chocolate-Covered Katie says
Aw I’m so glad! Your version sounds absolutely wonderful!
Bethany says
Looks great! Excited to make it today!
Katie says
I am a special education teacher too. We cook every friday to teach life skills. We are reading the Carrot Seed book, this is the perfect recipe for my students to try. Thanks!