Soy Carrot Cake

Soy Carrot Cake Recipe - A Delicious Dessert from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 45-60 minutes | Servings: 10-12

Introduction

Soy Carrot Cake is a delicious and moist dessert that is perfect for any occasion. This recipe combines the sweetness of maple syrup with the earthy flavor of carrots, creating a unique and flavorful cake that is sure to impress your guests.

History

Carrot cake has been a popular dessert for centuries, with variations of the recipe dating back to medieval times. The addition of soy milk in this recipe adds a modern twist to this classic dessert, making it suitable for those with dairy allergies or dietary restrictions.

Ingredients

0.5 cup of raisins
1 cup of coarsely chopped walnuts (4 oz (113 g))
1.5 cup of whole-wheat pastry flour
1.5 cup of unbleached white flour
1 tbsp of baking powder
2 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 tsp of ground allspice
0.75 tsp of ground nutmeg
1 cup of maple syrup
0.75 cup of canola oil
0.5 cup of soymilk
2 tbsp of pure vanilla extract
1 tbsp of cider vinegar
3 cup of packed, finely grated carrots

How to prepare

Preheat the oven to 350°F (177°C). Grease a 10-inch tube pan.
In a small bowl, combine raisins and enough warm water to cover. Let them soak for 20 minutes.
Meanwhile, spread walnuts in a small baking pan and bake until toasted, stirring once or twice, for about 10 minutes. Remove from the oven and keep the oven temperature.
In a large bowl, sift both flours, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg.
In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract, and vinegar. Sprinkle grated carrots into the flour mixture and mix until well coated (the mixture will appear dry and crumbly). Gradually add the maple syrup mixture, stirring with a wooden spoon. Drain the raisins and stir them into the batter along with the toasted walnuts (the batter will be rather stiff). Spoon the batter into the prepared pan, spreading it evenly.
Bake until the cake pulls away from the sides of the pan and is firm with a little spring to the touch, for 45 to 60 minutes. Let it cool for 20 minutes in the pan. To remove from the pan, run a knife around the edge of the pan and turn the cake out onto a wire rack. Let it cool completely, then remove the inner tube.

Variations

Add shredded coconut or pineapple for a tropical twist.
Substitute the walnuts with pecans or almonds for a different flavor profile.
Use gluten-free flour for a gluten-free version of the cake.

Cooking Tips & Tricks

Be sure to finely grate the carrots to ensure they are evenly distributed throughout the cake.

- Toasting the walnuts before adding them to the batter enhances their flavor and adds a nice crunch to the cake.

- Allow the raisins to soak in warm water before adding them to the batter to plump them up and prevent them from drying out during baking.

Serving Suggestions

Serve Soy Carrot Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Sift the dry ingredients to ensure they are evenly distributed and to prevent lumps in the batter.

- Fold the wet and dry ingredients together gently to avoid overmixing, which can result in a dense cake.

Ingredient Substitutions

Replace the maple syrup with honey or agave nectar for a different sweetener.

- Use almond milk or coconut milk instead of soy milk for a different flavor.

Make Ahead Tips

Soy Carrot Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar or drizzle with a cream cheese glaze for a decorative touch.

Pairing Recommendations

Serve Soy Carrot Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover Soy Carrot Cake in the refrigerator for up to 5 days. Reheat individual slices in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Soy Carrot Cake contains approximately 300 calories.

Carbohydrates

Each serving of Soy Carrot Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Soy Carrot Cake contains approximately 15 grams of fats.

Proteins

Each serving of Soy Carrot Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Soy Carrot Cake is a good source of vitamin A, vitamin C, and potassium due to the carrots and walnuts in the recipe.

Alergens

This recipe contains nuts (walnuts) and soy milk, which may be allergens for some individuals.

Summary

Soy Carrot Cake is a nutrient-dense dessert that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Soy Carrot Cake is a delicious and nutritious dessert that is perfect for any occasion. With its moist texture and flavorful ingredients, this cake is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was a young woman just starting my journey into the world of cooking. I was always fascinated by the art of creating delicious dishes from scratch, and I was eager to learn as much as I could.

One day, I was visiting a dear friend of mine who was known for her amazing culinary skills. As we sat in her cozy kitchen, sipping on tea and catching up, she suddenly pulled out a worn, tattered notebook from a drawer and handed it to me with a mischievous smile.

"Here," she said, "I think you'll appreciate this. It's a recipe that I stumbled upon during my travels in Asia. It's for a soy carrot cake, and it's absolutely delicious."

I eagerly flipped through the pages of the notebook, taking in the handwritten recipe for the soy carrot cake. The ingredients were simple and wholesome – grated carrots, soy milk, cinnamon, and nutmeg, among others. I could practically taste the warm, spicy sweetness just from reading the recipe.

My friend noticed the excitement in my eyes and chuckled softly. "I can tell you're already itching to try it out. Well, don't let me stop you. Go on, give it a go and let me know how it turns out."

And so, that very weekend, I set out to make the soy carrot cake in my own kitchen. I gathered all the ingredients, following the instructions in the notebook carefully. As the cake baked in the oven, the aroma of cinnamon and nutmeg filled the air, creating a sense of anticipation that made my mouth water.

When the cake finally emerged from the oven, golden-brown and fragrant, I couldn't wait to dig in. I took a bite and was immediately transported to a world of flavor – the sweetness of the carrots, the warmth of the spices, and the subtle nuttiness of the soy milk all came together in perfect harmony.

I knew right then and there that this recipe would become a staple in my cooking repertoire. I made it for family gatherings, potlucks with friends, and even just for myself on lazy Sunday afternoons. Each time, it garnered rave reviews and requests for the recipe.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own. I've experimented with different types of flour, varying the levels of sweetness, and even incorporating other spices like ginger and cardamom.

But no matter how many times I make it, the soy carrot cake always brings me back to that first moment when I discovered it in my friend's kitchen. It reminds me of the joy of exploring new flavors, the satisfaction of creating something delicious from scratch, and the warm memories shared with loved ones over a slice of homemade goodness.

As I sit here now, surrounded by my family and friends, sharing stories and laughter over a freshly baked soy carrot cake, I can't help but feel grateful for the journey that led me to this recipe. It may have started as a simple handwritten note in a notebook, but it has become so much more – a cherished tradition, a symbol of love and creativity, and a reminder of the joy that cooking can bring into our lives.

And so, as I take another bite of the soy carrot cake, savoring the familiar flavors that have become a part of me, I can't help but smile at the thought of all the delicious recipes and culinary adventures that still lie ahead. Cooking is not just about following instructions – it's about creating memories, nourishing our bodies and souls, and celebrating the simple pleasures that make life truly sweet.