Carrot Cake
Carrot Cake
Carrot cake is one of the classic desserts and you are not missing anything in taste and texture with this easily veganized version! It’s perfectly spiced and has the creamiest cream cheese frosting with the right amount of sweetness and tang. I always add walnuts and raisins for added texture but feel free to omit one or both. The recipe will make a two layer 9” round cake with plenty of frosting for a creamy middle layer and to cover the entire cake. Vegan cream cheese and vegan butter need refrigeration to remain stable so make sure to keep the cake refrigerated. It will stay moist if covered for up to 5 days.
Makes 8 -10 slices
Ingredients
2 1/2 cups (300g) All Purpose Flour
4-5 Medium (275g) Carrots, grated (about 3 cups)
3/4 cup (150g) Cane Sugar
3/4 cup (155g) Light Brown Sugar
1/2 cup (115g) Unsweetened Apple Sauce
3/4 cup (177ml) Plant Milk
1/2 cup (118ml) Neutral Oil (like avocado or canola)
1 Tbsp (15ml) Apple Cider Vinegar
2 tsp (10g) ground Cinnamon
1 tsp (5g) ground Nutmeg
1/2 tsp (3g) powdered Ginger
2 tsp (10g) Baking Powder
1 tsp (5g) Baking Soda
1 tsp (5ml) Vanilla
1/2 tsp (3g) Salt
Optional
1/2 cup (55g) Walnuts, chopped
1/3 cup (65g) Raisins
Cream Cheese Frosting
16 oz (453g) Vegan Cream Cheese, softened
1/2 cup (115g) Vegan Butter, softened
3 1/2 cups (420g) Powdered Sugar, sifted
1 tsp (5ml) Vanilla
Directions
1.In a large bowl, mix together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
2.In another bowl combine the plant milk, apple cider vinegar, oil, vanilla and apple sauce. Let stand for 5 minutes. The liquid will look curdled which ok.
3.In a large bowl mix together the brown and cane sugars. Pour in the liquid mixture and whisk to combine. Once the sugars have dissolved, stir in the shredded carrots.
4.Add the flour mixture to the wet ingredients and gently mix until you have a thick batter without any visible flour spots. Careful to not over mix.
5.Add in the chopped walnuts and raisins if using and mix until just combined. Divide the batter and pour it into two lined and sprayed 9” round baking pans. Bake at 350 for 33-35 minutes or until an inserted toothpick comes out clean.
6.Allow the cakes to cool for 10-15 minutes before removing from the pans. Place them onto a cooling rack to finish cooling for at least one hour.
7.Make the frosting by allowing both the cream cheese and butter to soften but not fully come to room temperature. Place them both in a large bowl along with the vanilla. Using a hand or stand mixer, mix until just combined.
8.Sift the powdered sugar directly into the bowl, this can be done in batches if needed. Once all of the powdered sugar has been added mix together until you have thick and creamy frosting. Place in the refrigerator for 15-20 minutes to set.
9.To frost the cake, place one of the cooled cakes onto a cake stand or serving plate and use about 1/3 of the frosting to cover it. Gently place the 2nd cooled cake directly on top and frost the top and sides. Place the remaining frosting in an icing bag or use a resealable bag with the tip cut off. You can use any decorating tip you like. Create a pattern around the cake as desired. Store any leftover frosting in the refrigerator.
10. Before serving, place the cake in the refrigerator for at least 20 minutes to allow the frosting to set. Serve slices slightly chilled or at room temperature. Store any leftovers carefully wrapped in plastic film in the refrigerator. Cake will keep for up to 5 days.
