This started out as a riff on the famous Vegan Chocolate Cake, which I have helped to further the cause of but for which I can certainly not claim credit; it seems to have been circulating at least since WWII, long before there was a word “vegan.”
When my in-laws were here. I made a vegan spice cake by an old recipe I had that was taped inside a vintage cookbook I bought some years ago, and it didn’t come out as well as I remembered.
Having time to try again, I thought I’d apply the spicing from that failed cake to the method from the Vegan Chocolate Cake, replacing the white sugar with brown, the cocoa with spices, and adding raisins. I poured over orange juice instead of water as the liquid. It worked quite well, and was a hit with my mother-in-law, and even with Chimp the Raisin Hater.
It was a good riff, so I thought I’d see how far I could take it. I hardly ever make sweet stuff – don’t really think it’s helpful to have a big tempting pile of white flour and sugar product around, as it just tends to get eaten if it’s there, as in any house – but I wanted to see what would happen if I added some carrots. And almonds. And different spices with a slight Indian slant.
So this ended up as a vegan spice cake with carrots, raisins and almonds. It’s not actually a carrot-cake-tasting cake – one cup of carrots isn’t enough to make it truly carroty. The carrots are a background flavor instead of a predominant flavor. I might try it without carrots next time in order to get a more straightforwardly-flavored, less complex “plain” spice cake.
I have reduced the liquid in the recipe I give below slightly from what I did; I used one cup orange juice in the cake pictured, and it’s just a touch too moist in the middle. I’ve reduced the liquid in this recipe to three-quarters of a cup before, with good results, so I feel confident recommending that.
This would look nice in a shaped pan like a Bundt, but as this was my first attempt (and I was out of spray oil) I stuck with the easily-greaseable cake pan.