By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and Guest-Chef, Deborah Macdonell and her recipe: “Vegetarian Carrot Cake.”
Chef Debbie Macdonell
About Debbie Macdonell
Education: University of Phoenix (BSBM) 2005, International Correspondence Schools (catering/gourmet cooking) 1995
Career: Personal Touch Catering (owner/operator) Binghamton New York (1993-1996). Happy Cakes (owner/operator) Binghamton New York (1998-2004). Thirty-two years of foodservice industry experience in various arenas, including delicatessen, full service restaurant dining, and fast food dining (owner/operator of Subway restaurants in Binghamton New York 1990-1999).
Other positions: Delicatessen Manager for E.C. Schuster, Inc. 1979-1998. Restaurant Manager of IHOP, Vestal New York (2001-2004), Village Inn (2005-2006) Scottsdale, Arizona and Applebee's Neighborhood Bar and Grill (2007-present)
Recreation: Martial Arts-black belt level in Taekwondo (Sang Lee) and Karate (Hidy Ochiai)
©Photo: Chef Debbie Macdonell, BS,BM
© Vegetarian Carrot Cake
Recipe developed and reprinted for use with permission by Chef Debbie Macdonell.
Combine these ingredients in a large mixing bowl:
2 ½ cups flour (can use whole wheat flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
Combine these ingredients in a separate mixing bowl:
2 cups brown sugar (can use cane sugar)
3 egg substitute (Ener-G egg replacer recommended)
1 teaspoon vanilla extract
¾ cup veg. oil
¾ cup applesauce
Add these ingredients after the dry/wet ingredients have been combined:
1 cup raisins
3 cups grated carrots
1 cup walnuts or pecans (optional)
Set oven temperature for 350 degrees. Grease 9 x 13 cake pan (can use 9 x 9 pan for thicker cake-bake time will increase by 10 to 15 minutes).
Sift together all dry ingredients, set aside. Combine sugar and egg substitute until creamy, add rest of wet ingredients, and then combine wet and dry ingredients together. Add raisins, grated carrots and nuts to batter. Pour into greased cake pan and bake for approx. 30 to 40 minutes-insert toothpick into center of cake to check for doneness (should come out clean if cake is ready). Allow to cool for at least one hour before icing.
Cream cheese frosting:
8 oz. vegan cream cheese or cream cheese substitute
½ cup margarine
1 teaspoon vanilla
1 ¼ teaspoon lemon juice (fresh squeezed is best)
Note: allow cream cheese and margarine to soften before combining ingredients.