By Wendy
Follow me on twitter@wendylooksleaps

We haven’t spotlighted a recipe in awhile (just here and here). And I’m probably the least likely member of the Looks and Leaps clan to claim any special kitchen skills (unless you count chatting and drinking cava while someone else cooks). Which means you should pay special attention to this tip: the punk rock carrot cake.

My college friends were an interesting group that ran the whole “indie” gamut – art and literature students, punk rockers in local bands, poets, retro fashionistas, straightedge adherents, straightedge deterrents, foreign exchange students – with all manner of styles and beliefs and hobbies. They were superstars. And out of this eclectic mix I learned a carrot cake recipe that is so rad, I have to share it with you. Store-bought carrot cakes will have little appeal after you roll up your sleeves and build this one yourself. This cake freaks out other cakes with its fierce distinctiveness. There’s no butter, milk, eggs. Yes, it’s vegan, which I know is anarchy for some people. But in my opinion, this version tastes better than mainstream carrot cakes. Even those layered ones with the icing carrot on top (and I admit that I’ve always liked the icing carrot).

No matter the house, this cake rocks it. You want to impress your animal rights activist teenager? Turn on The Smiths and bake this cake. Got an office or neighborhood potluck? This rebel cake will make you stand out from the crowd – especially when you reveal the delicious desert is (gasp!) vegan. Need to contribute something for a holiday dinner? My awesomely individualistic in-laws love this cake. Here’s how to make this Looks and Leaps family fave:

1. You need 3 cups of carrots, grated fine. We like to peel them by hand, then shred in a food processor. There will be a bit of a mess, but embrace the chaos. Jack told me recently that I peel off too much carrot, but I reminded him you need the best part of the carrot – the heart, if you will – for this recipe to work well.

2) In a large mixing bowl, mix the shreaded carrots with the rest of the indgredients. This includes: 2 cups of flour, 1 3/4 cups of sugar, 1 1/4 cups of applesauce. Yes, applesauce. Stir like crazy. Then add 3/4 cup of chopped pecans, 2 tsp cinammon, 2 tsp baking soda, 1 tsp salt. Stir some more. Play some rockin tunes (and the cake should still turn out fine if you deviate from the punk rock theme – our playlist included Ramones, Foo Fighters, U2, Broken Bells).

3) You’re practically done. Pour the mixture into the pan and bake on 350 degrees for approximately 50 minutes. Test it between 40-50 minutes to ensure it isn’t getting burnt (press a fork onto the cake to see if it’s springy. Or stick the fork into the cake and see if the prongs are clean when you remove it). Are you noticing how amazing this cake smells? Just like an angry song when you’re having an awful day, this cake is overpoweringly comforting.

4) Next steps are up to you. I like the cake to cool overnight, and then add icing the next day. If you’re not vegan, I recommend the cream cheese frosting. If you are vegan, my understanding is that you can purchase icing made mostly of sugar and with no dairy. Or perhaps use powdered sugar as topping. Or sprinkle some almonds.

I understand that people interpret vegan in different ways. Be sure to read the labels on everything if you’re looking to avoid something particular. This cake was vegan enough for my friends – that’s really all I can say! What do I know? DIY and make up your own mind.

Ever fallen in love (with some cake you shouldn’tve)?