Ya'll have been asking for a carrot cake recipe for a while and with Easter weekend right around the corner we had to pull out the big guns! Well that might be an exaggeration but this carrot cake is easy to make and very tasty.
That fluffy white stuff you see is vegan cream cheese frosting made without a pre-packaged vegan cream cheese. We thought you'd like that! If you want to do carrot cake, but even cooler, try our carrot cake doughnuts with lemon cream glaze.
Here's a video of how to make this beauty! It may turn you on. Maybe a little too much.
If you're looking for more Easter recipe ideas we've listed a bunch at the end of this post from the #virtualEasterparty we're taking part in with some fabulous fellow bloggers!
** serves 6-8
carrot cake ingredients:
1 1/3 C unsweetened soy milk
2 tsp apple cider vinegar
1 tbsp ground flax (or ground chia)
3 tbsp water
1 1/2 C spelt flour
1 C coconut flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground all-spice
1/2 tsp sea salt
1/3 C coconut oil (solid but soft at room temperature)
1 C packed brown sugar
2 tsp vanilla extract
2 C grated carrot
1/2 C crushed pineapple (from a can and drained from most of the excess juice)
"cream cheese" frosting ingredients:
1/2 C coconut oil (solid but soft at room temperature)
1 tbsp lemon juice
2 tsp vanilla extract
1/2 tsp apple cider vinegar
2 C powdered sugar
1 tbsp + 1 tsp unsweetened soy milk
Mix together soy milk and apple cider vinegar and set aside for about 10 minutes. It will start to curdle like buttermilk.
Mix together the flax and water and set aside in the fridge for about 10 minutes to allow it to thicken.
In a large bowl combine the dry ingredients for the cake including spelt flour, coconut flour, baking powder, baking soda, cinnamon, ginger, all-spice, and sea salt.
In another bowl beat together the coconut oil, brown sugar, and vanilla extract until fluffy. Then add the soy milk and apple cider vinegar mixture and the flax "egg" mixture once thickened. Beat together until well combined. Then add the wet ingredients to the dry ingredients.
Fold in grated carrot and crushed pineapple and mix well. It will be a pretty thick batter, not the kind that pours into your cake pans.
Lightly oil 2 x 7" cake pans. You can also use a cake pan that is up to 8" wide. You can also do one cake at a time if you only have one pan!
Divide the batter between 2 cake pans. Press the batter into the cake pan evenly so it reaches all sides. Bake in a pre-heated oven at 350 F for 15-18 mins.
Turn out onto cooling racks and allow the cakes to cool completely before icing them.
You can make the cakes ahead, wrap them in plastic, and leave them at room temperature until you want to assemble the whole cake, but make the icing right before you want to ice and assemble the cake.
Using a hand mixer beat the coconut oil, lemon juice, apple cider vinegar, vanilla extract and 1 cup of powdered sugar to start. Once it's mostly combined add in another cup of powdered sugar and beat together. Then add in soy milk and beat until smooth and fluffy. Then ice the cake!
NOTE: this is enough icing to do a middle and top layer on the cake, not the sides! I wanted to keep my cake rustic looking by exposing the sides of it.
I've topped the cake with coconut chips from a package. They're lightly sweetened with sugar and have a bit of sea salt as well. You could also just make these or use toasted shredded coconut that you'll find in a bulk store. You could also use toasted nuts or dried fruit! Make it your own.
NOTE: if you are allergic or don't like pineapple just replace with the same amount of apple sauce!
Be sure to share pics of your carrot cake creations this Easter weekend by tagging #hotforfood and @hotforfood on instagram and twitter!
For more plant-based recipe inspiration for Easter weekend check out this awesome #virtualEasterparty we're part of with some fab bloggers!
A Sunshine Mission /// Carrot Cake Oatmeal Bars
Brewing Happiness /// Heathy Ambrosia Salad
Real Food Healthy Body /// Blackberry Chocolate Cups
She Can’t Eat What?! /// Easter Coconut Oat Granola with Rosewater Cream
Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting
Wholehearted Eats /// Rainbow Rolls with Creamy Miso
Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream
Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans
Naturally Hanne /// No Bake Chocolate Mousse Tarts
Scaling Back Blog /// Spring Artichoke Pesto Pasta
Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts
Well & Full /// Purple Cauliflower Tabbouleh
Gratitude & Greens /// Vegan Easter Egg Truffles
Nourish Atelier /// Beluga Lentil Caviar 2 Ways
Food by Maria /// Vegan Potato Gratin with a Twist
Vegetaryn /// Vegan Chocolate Covered Easter Eggs
Dower Hollingsworth /// Hot Cross Cupcakes
Pinky's Pantry // Raw Lemon Cheesecake with Candied Lemon Peel