Kaija’s Carrot Cake (Vegan)

by tableofcolors

I have an architect sister who lives in Detroit. She has a really interesting job and I am always very curious to hear about her projects. Detroit has experienced hard times and many people have moved due to loss in jobs. But as usual, a situation that seems hopeless may actually offer an opportunity to those who chose to see and believe in it. I believe that this is the case with a Detroit. It is a city trying to reimagine itself. My sister plans new use for banned buildings so that small local entrepreneurs are able to reclaim the emptiness. Kaija sent me the following recipe for her carrot cake and some photos along with it. It is an easy one bowl cake and moist and I thought that I would share it with you.
Carrot cake

Kaija’s Carrot Cake (Vegan)

4.7 dl / 2 c flour (half white and half whole wheat)
3 dl / 1-1/4 c sugar plus additional sugar for coating
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tbsp cardamom
7 dl/ 3 c grated carrots
1.8 dl / 3/4 c olive oil
1.8 dl / 3/4 c grapefruit juice, fresh squeezed (orange juice works as well)

Grate the carrots and set aside.
grated carrots
Mix dry ingredients with a spoon in a large bowl. Add grated carrots and mix in, coating carrots with dry flour mixture.
dry ingredients and carrots
Add the olive oil and mix. Juice one grapefruit (for 3/4 c / 1.8 dl) and add to batter. Batter should be just thicker than pancake batter. Add juice if needed.
Pour batter in greased and floured 9 inch/ 23 cm round cake pan. Sprinkle with sugar.
sprinkling sugar
Bake in the oven at 350 F/175 C until golden brown and when the tester comes out clean.
baked cake
This cake is perfect to bring along to work to share with others. Enjoy!