When I think of Easter desserts I think of carrot cake. I’m writing this a few weeks before Easter self isolating at home thanks to the Coronavirus pandemic and I know that I most likely will not be able to see my family for a while, and definitely not by Easter.
I was feeling homesick so I opened up one of my mom’s cookbooks that she gave to me a while ago. It’s a vintage Southern Living Desserts Cookbook from 1967.
Here’s a picture of it.
It’s old school. It has that “old book” smell which I absolutely love. There’s only one page that’s in color and there are basically no pictures of any of the recipes. All the recipes were submitted by Southern Living magazine readers around the US.
As I was flipping through the pages I came across a carrot cake recipe that I decided to use as inspiration. I adapted and veganized it and it is absolutely delicious. It is great on its own or with icing.
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 flaxseed eggs (see below for instructions)
- 1 cup all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1.5 cup grated carrots
- 1/4 cup chopped nuts
- 1/4 cup raisins (or other dried fruit)
1. Preheat oven to 300 degrees F.
2. Combine all ingredients into a bowl. Mix well.
3. Transfer batter to a pie pan and bake for 35 minutes.
If you want to make a glaze for the cake, just combine 1/3 cup powdered sugar and 1 tablespoon water. Super simple.
How to Make a Flax Egg
It’s super easy to make a flaxseed egg. Just combine 1 tablespoon flaxseed and 3 tablespoons water. So since this recipe calls for 2 flaxseed eggs you would double it and combine 2 tablespoons flaxseed and 6 tablespoons water. Set aside for a few minutes to thicken.