Crystal Margarine Recipes
Prep: 1 hour 10 mins
Servings: 1 9" round cake
The earthy depth of carrots combined with the nutty sweetness of coconut makes for the yummiest cake! This dessert is perfectly balanced in all of its flavours, with a subtle sweetness and elevated blend of cinnamon, ginger, nutmeg, and cloves adding a tasty flavour profile for any foodie’s palate. This cake is meant to be enjoyed at the end of an indulgent meal, or even just because! You deserve it.
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ingredients
Cake
3 tbsp
water
1 tbsp
ground flax seed
2 1/4 cups
all-purpose flour
2 1/2 tsp
baking powder
1 tsp
baking soda
1 1/2 tsp
ground cinnamon
1 tsp
ground ginger
1/2 tsp
salt
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 cup
unsweetened applesauce
1/3 cup
coconut water, unsweetened
1/3 cup
Crystal Margarine, melted
2/3 cup
dark brown sugar, firmly packed
1/3 cup
white sugar
1 1/2 tsp
almond extract
1 tsp
vanilla extract
2 cups
carrots, grated, washed, and peeled
1/2 cup
golden raisins
1/2 cup
pecans, toasted and roughly chopped
1/2 cup
shredded coconut, toasted
Frosting
1/2 cup
coconut oil, room temperature
1/3 cup
Crystal Margarine, room temperature
2 tsp
coconut water, unsweetened
1 tsp
almond extract
1/4 tsp
vanilla extract
1/8 tsp
salt
3 1/2 cups
icing sugar
directions
Cake Base
Preheat oven to 350℉ (175℃). Grease a 9 x 2 inch (23 x 5 centimetre) cake pan and line with a round of parchment paper.
In a small bowl, whisk together water with the ground flax seeds. The mixture should become gelatinous. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and ground cloves until well-combined. Set aside.
In a medium bowl, combine unsweetened applesauce, coconut milk, and melted Crystal margarine. Add the sugars, and extracts until thoroughly incorporated.
Mix in the grated carrots and the flaxseed mixture.
Transfer the wet ingredients into the dry ingredients. With a rubber spatula, fold the ingredients together until just-combined. Fold in the raisins, chopped pecans and the shredded coconut.
Transfer the batter to the prepared pan and place into the preheated oven. Bake for 35 to 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Take out of the oven. Allow cake to cool in the pan; about 10 minutes. Remove cake and place onto a wire cooling rack until completely cooled. Meanwhile, make the frosting.
Frosting
In the bowl of a stand mixer, with the paddle attachment, cream the softened coconut oil with the Crystal margarine on medium-high speed until fluffy; about 2 minutes. Add the coconut water, extracts and salt. Cream until combined. Sift in 1 cup of icing sugar at a time, creaming on low speed until just-mixed. Once all the sugar is in, increase speed to medium-high and cream for an additional minute.
Frost or pipe the frosting onto the top of the cooled cake. Sprinkle with toasted pecans and/or coconut.
Chef’s Notes
- Ensure all ingredients are at room temperature before proceeding with this recipe.
- The coconut water can easily be replaced with soy or any nut milk (eg. almond, cashew).
- If a thinner frosting is desired, add 1 teaspoon of coconut water at a time until the desired consistency is reached. If a thicker frosting is desired add 1 tablespoon of icing sugar at a time until the desired thickness is reached.
