vegan carrot cake | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/03/15/vegan-carrot-cake/

Ya’ll have been asking for a carrot cake recipe for a while, and with Easter weekend right around the corner, I 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. I thought you’d like that! If you want to do carrot cake, but even cooler, try my 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 I’ve listed a bunch at the end of this post from the #virtualEasterparty I’m taking part in with some fabulous fellow bloggers! Be sure to share pics of your carrot cake creations this Easter weekend by tagging #hotforfood and @hotforfood on Instagram and Twitter!

vegan carrot cake

Ingredients

carrot cake

1 1/3 C unsweetened soy milk2 tsp apple cider vinegar1 tbsp ground flax (or ground chia)3 tbsp water1 1/2 C spelt flour1 C coconut flour1 tsp baking powder1 tsp baking soda2 tsp cinnamon1 tsp ground ginger1/2 tsp ground all-spice1/2 tsp sea salt1/3 C coconut oil (solid but soft at room temperature)1 C packed brown sugar2 tsp vanilla extract2 C grated carrot1/2 C crushed pineapple (from a can and drained from most of the excess juice)

“cream cheese” frosting

1/2 C coconut oil (solid but soft at room temperature)1 tbsp lemon juice2 tsp vanilla extract1/2 tsp apple cider vinegar2 C powdered sugar1 tbsp + 1 tsp unsweetened soy milk

Instructions

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 preheated oven at 350°F for 15 to 18 minutes.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. 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. Add in soy milk and beat until smooth and fluffy. Then ice the cake!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.

Notes

What’s the #virtualEasterparty?!

It’s a fun way to discover more amazing food blogs and tasty recipes. Easter was our excuse to all come together to share the love! For more plant-based recipe inspiration for Easter weekend check out all the awesome posts below from some fab food 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

The post vegan carrot cake appeared first on hot for food by Lauren Toyota.

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