Leaping into this new leap year ….

Pomegranate cheesecake

There was no easing slowly into 2016 for the Loyola House kitchen staff!!  Starting January 4 we have had a house full of Jesuit novices from across Canada and the United States. They are here for a 34 day silent retreat as part of their “formation” – the long and varied process that will turn them into full members of the Jesuit order.  They are a charming and impressive bunch!  We look forward to their break days when we can chat with them.

We try to serve them as much produce from our farm as possible … but these days that is rather limited.  Even the beets are gone. No fear – there are still carrots and that means carrot cake!  This is one of my favourite recipes – rich with spices, moist and dense without being soggy.  It may look complicated but it really isn’t; this was what I served as dessert when I was producing meals for 1,200 Hillside volunteers.

 Vegan Carrot Cake

Mix well…

5 c flour (a mix of white and whole wheat)

2 T baking soda

1 T cinnamon

½ T gr ginger

1 t each of gr cloves, gr coriander, gr nutmeg

Toss with dry ingredients until well coated…

4 c coarsely grated carrots                     .

1 c unsweetened shredded coconut


Mix well and add to dry ingredients…

¾ c veg oil

2 ½ c applesauce

2 ½ c brown sugar

3 T egg replacer

2 T vanilla extract

1/4 c lemon juice

Mix gently only until dry ingredients are thoroughly incorporated. Bake until done @ 325 F (about 40 minutes.


I like to replace some of the applesauce with prunes and/or apricots stewed in apple cider and then pureed. You might need to add slightly more of this – depending on how thick it is.  You can buy egg replacer in any health food store.  Or you could use 9 eggs (if there are no vegans around).  Or another substitute is 1 tsp ground flax seed and 3 T water for each egg. 


Thanks to Ryan for the lovely pictures from our last function of 2015.  Sad to say, Ryan will be moving on this spring.  We will miss him desperately and wish him all the best.

That being said – it does mean we are accepting applications to join our team.  Come work in a beautiful kitchen in a beautiful setting, with a dedicated and close-knit team – for the best clients in the world (and from all over the world).

And take good care of each other.  ❤


4 thoughts on “Leaping into this new leap year ….

  1. Julie says:

    Oh, you are giving away ALL your secrets!! You should let your dentist know that you’ve posted this recipe too; he was raving about this recipe from your days-gone-by in the restaurant business.

    If I use the 9 eggs instead of egg replacement, do I still use as much applesauce?

    Thanks Sis!

  2. Jacinta Kewin says:

    Thanks, Susan !!! Love receiving these recipes!!! Peace – Jacinta

    Sent from my iPhone


  3. Therese Wright says:

    Hi Susan,
    i tried the Vegan Carrot cake recipe. I doubled the recipe and poured the batter into two 9″ x 12 3/4″ x 2″D enamel bake pans. After 43 minutes at 325F I set them out to cool. They did not cook through the centre and the cakes fell. I’m wondering if this was too much batter for the two pans? Your recipe does not state what size pan to use. Any suggestions?

    • susanmsprague says:

      Hi, Therese! sorry to take so long to reply …I can’t believe you could fit all that cake into 2 pans! 🙂 It is so hard to give exact baking times; there are so many variables including oven adjustment, cake height, thickness of pans etc. Most people use the “toothpick” test – if a toothpick inserted into the centre of the cake comes out clean then the cake is cooked through. You can also tell just by touching the cake … but this takes some training. Try touching the centre and the outer rim of the cake and see if you can detect the difference … it should feel resilient (almost firm, depending on the cake) … but definitely not crispy!! Good luck, see you soon.

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