The Best Carrot Cake. Ever.

Ingredients: FIRST: put the raisins in some water. Do it now, or you'll forget, they need to become plump. Same goes for mixing the flaxmeal and water.
Heat the oven to 180°C/375°F. Line 12 cupcakes with liners.
Cream the softened margarine and sugar together with either a mixer or a painful amount of elbow grease and a spoon. Add the flaxmeal mixture and incorporate.
Then add everything else but the carrots, walnuts, raisins, and coconut and combine until more or less smooth. Then mix in the final ingredients as well.
The dough will be very firm and none-poorable. Just use an icecream scoop or a big spoon to get the cakes in the liners. Fill them nearly full, the dough will come to just under the rim.
Bake for 16 to 18 minutes until a knife/toothpick comes out clean. Let cool for about 5 minutes, then get them out of the pan and onto a rack for cooling.
I usually frost with a mixture of powdered sugar and enough lemon juice to make it come together as a glaze. You could also use your favorite cream-cheese frosting (like the one in Vegan Cupcakes Take Over the World).

Coming to you from 2017: this is the cake that's most requested by the local coffeeshop. And here I am giving away company secrets... It might be an old recipe but it withstood the test of time and then some. I swapped out cornstarch for flaxmeal to make it a little less crumbly, but other than that is the exact same recipe as it was way back when and it still cannot be improved upon. We do make our own margarine following Miyoko Schinner's recipe for this, and we highly recommend it.

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