Today I just had to bake
a cake! I kept playing around with the idea of modifications for the
old 'Crazy Cake' I'd make for my children's birthday parties - so
that's what I did. I eliminated the chocolate, cut the recipe in
half, used coconut oil and added cinnamon. This cake contains no eggs. It has the consistency, flavor and moistness of a carrot cake. The frosting is another
experiment that turned out well.
1½c organic all purpose
flour
1c brown sugar
½t salt
1t baking soda
1t-1T cinnamon
In a medium mixing bowl,
whisk all dry ingredients together.
3/8c liquified* coconut oil
1T white vinegar
1T good quality vanilla
1c lukewarm water
*Coconut 'oil' is a white
solid at room temperature. You'll need to heat it just to the point
where it melts and becomes clear. Add the liquid ingredients to the
dry, continue to whisk until just blended. Pour into an 8x8”
square glass pan, bake at 350° for 30 minutes. Allow to cool
completely before frosting. . .Lin
Brown Sugar Cream Cheese
Frosting
8oz. softened Neufchatel
type cream cheese
2T butter
½c brown sugar
1t cinnamon
1T good quality vanilla
1T Half & Half
You can make this up
early and just let it stand so the brown sugar blends in completely.
When cake is cool, frost, sprinkle with a little raw sugar if you
like. Serve and store leftovers in the refrigerator. . .Lin
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