My Carrot Cake Recipe

Hello and bonjour!

First, thank you to everybody who left us a comment on the last post. As I thought, my boys were very happy to read each one of you. I personally feel very touched for your nice words. Thank you!

Also, thank you to everyone who visited our little blog after my recipe for my Favorite Bean Salad was published on Meatout Mondays' Newsletter last week.

It was a complete surprise! I'm a subscriber myself and when I saw the picture I thought "Wow, this looks a lot like my salad!" and then came "Wow, it IS my salad!". I was giddy like a schoolgirl, I must admit.
So thank you!

Some news, for those of you who speak French or who know somebody who does, you might be happy to know (you should be happy) that The China Study has finally been translated in French! Yes!

It is published by Ariane and the French title is Le Rapport Campbell (the Campbell Report).

So without further babbling, here is a sample of our meals during the past weeks (or months!) :p


Answer: "Yes, with Soy Curls!"
Question: "Can you eat Hot Chicken?"


SLT Sandwich : Sheese (cheddar style , Lettuce Tomato.


Creamy Sheesy Spinach on Toasted Baguette.


Sweet Chinese-style Soy Curls.


Bryanna's Seitan Pork Tenderloin Roast.


Lemon Custard Cake.


Pineapple Soy Curls.


My favorite Salad with Creamy Dill Dressing.


Grilled Polenta with Tomato-Portabello Sauce (President's Choice).

And finally, my Carrot Cake. I posted the recipe on VivaGranola's Blog but I thought it would be nice to copy it here too.

I started making this cake 16 years ago and it has changed a lot over the years. It has of course been veganized but I think it is as good, if not better than the original. Sometimes I choose to change the type of flour I use (spelt, all whole wheat, a mix of the two) or I can replace the Creamy Sheese with crushed pineapple… No matter what, it is always good!



But here is my official recipe, which I took time to write down, thanks to my aunt Kathleen.

Brigit Gaia’s Carrot Cake

• 1 cup all purpose whole wheat flour
• 1 cup all purpose unbleached white flour
• 3/4 cup fine turbinado sugar
• 2 tsp baking soda
• 1Tbsp baking powder
• 2 tsp cinnamon
• 1 tsp sea salt
• 1/2 cup sunflower oil
• 1/2 cup water
• 1/4 cup applesauce
• 2 Tbsp white balsamic vinegar
• 3 cups grated organic carrots (not too packed)
• 1/2 cup chopped walnuts

For Cream Sheese filling:

• about 1 container of Creamy Sheese original (about 250g) (or non-hydrogenated Tofutti Cream Cheese)
• 1/4 cup fine turbinado sugar
• 1 tsp cornstarch mixed with 1 tsp water

1. Preheat oven to 375F and lightly oil a Bundt Cake pan (or a 9-in round cake pan - or even a muffin pan for cupcakes or muffins). Grate the carrots with the food processor and set aside until needed.

2. In a big bowl, sift together the first 7 dry ingredients and set aside.
3. In a medium bowl, whip together the oil, water, applesauce and balsamic vinegar. Set aside.

4. In a small bowl, mix the Creamy Sheese, sugar and cornstarch/water mixture. Set aside.

5. Add the liquid ingredients in the medium bowl to the dry ingredients in the big bowl. Mix to incorporate only (don’t overmix). Add 3 cups of grated carrots and the walnuts. Again, mix to incorporate only.

6. Pour half to 2/3 of the cake batter into the Bundt cake pan. Pour the Cream Sheese mixture on top of the batter. Then delicately spread the rest of the cake batter on top of the Sheese to cover it completely.

7. Bake in the oven between 45 and 55 minutes, depending on your oven or the cake pan you have chosen (it may very well take longer for a regular 9-in pan and a shorter amount of time if you use a muffin pan - generally 20 to 25 minutes for muffins). Verify “doneness” with the blade of a knife or a long skewer, if you have one - I find that toothpicks are too short for this cake when baking in a Bundt pan.

8. Let cool completely then turn over a serving plate and sprinkle with unfiltered icing sugar (Wholefood Sweeteners) before serving.

Bon appétit and enjoy what's left of Spring!