Week 27--Carrots

This is what carrots should look like!  It had been a long time since I bought carrots with green tops.  In Mexico my mom used to send me to the market and the carrots always had greens on them.  When we moved to California I got used to seeing carrots in bags or dried out in the produce section.  They were a sorry sight to be sure.  Lately I've been buying heirloom carrots from the Swank organic farm stand at our farmers market and I was reminded just how deliciously sweet carrots can be, and how many fun colors they come in.

Carrots are rich in beta carotene which our body metabolizes into vitamin A; it is the vitamin for the eyes.  Yes, carrots help reverse or cure night blindness, a condition that runs in my family, surprisingly.  Carrots are also rich in dietary fiber, antioxidants and minerals.

This week I'm posting a very fun recipe.  It is a Carrot Chocolate Chip Cake.  It is vegan and gluten free.  I hope you enjoy it.  Remember to use organic ingredients whenever possible.

Cake

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour

3/4 cup granulated sugar

1/2 cup light brown sugar

1 1/4tsp baking soda

1 tsp. ground cinnamon

1 1/4tsp xanthan gum

1/2 tsp salt

4 1/2 tsp enerG egg re placer plus 18TB water, whipped until light and fluffy (or 3 whole eggs if you prefer)

1/4 cup vegetable oil

1/2 cup applesauce, unsweetened

1 1/2 tsp vanilla extract

2 cups carrots, finely shredded

12 ounce package  vegan and gluten free chocolate chips

Frosting

3 ounces vegan cream cheese

1/4 cup earth balance

2 cups powdered sugar

1tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9 inch by 13 inch baking pan.

2. In a large bowl combine flour, sugars, baking soda, cinnamon, xanthan gum and salt.  In a small bowl combined whipped egg re placer with oil, applesauce and vanilla.  Stir the wet ingredients into the dry ingredients blending well.

3. Stir in the carrots and chocolate chips.  Pour the batter into the pan and bake 35 to 40 minutes.  Cool completely in pan on a wire rack.

4. While cake is cooling, make frosting.  Beat cream cheese and earth balance in small bowl until well blended.  Gradually add powdered sugar and vanilla extract, beating until the mixtures reaches a spreadable consistency.  Spread frosting on cake and serve.

5. Enjoy!