Recipe Revision

Carrot-Banana Chai Cake
An Adaption, by: Emily Lemke

This is an alteration of my Banana Walnut Cupcakes. I used the same recipe listed in my previous post, but made some changes and turned it into a 2 layer cake.


Preheat oven to 450 degrees F.

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid: 

2 c. shredded carrots
5 ripe bananas ( I thawed some frozen ones from the freezer) 3-4 ripe bananas
1/4 c. water 1/2 c. brewed Chai Tea
1 tsp. mexican vanilla
1 c. chopped walnuts (optional) 1 tsp. of Pumpkin Pie spice (cardamon, cinnamon, nutmeg)
1/2 c. oatmeal (optional)

Slowly add dry mix.
Make sure there are not any lumps.  
Pour into lined cupcake tin. Fill about 3/4 way.  Pour into greased and floured round cake pans.
Bake for about 20  30 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.  Makes a yummy 2 layer cake.


Frosting
Same as below, just double the recipe.

* Do not make this cake in an 95 degree apartment.. the frosting will melt everywhere.
The cake is still delicious and even better cold. ( I had to frost it in the refrigerator with the door open..)
* Do not try to transport it to your friend's birthday party in a 100 degree car. Invite them over for tea and cake after the fact.. (thanks mom!)