Spread the batter into the prepared baking pan. The best egg replacement for this vegan carrot cake recipe is a powdered egg replacer. Transfer the date mixture to the blender. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. I have made it with many different brands over the years and they all work well. If you’re looking for a truly show-stopping vegan Easter dessert that’s easy to make and guaranteed to wow both vegans and omnivores, this is absolutely the recipe you should choose – because it comes out perfectly every single time!. I hope you will enjoy this easy and yummy vegan carrot cake, here is the recipe: Vegan Carrot Cake Recipe Ingredients: 2 peeled and grated carrots 1/2 cup applesauce 70 grams / 1/3 cup demerara sugar 1/2 cup vegetable oil 1 teaspoon cinnamon 1 cup flour 1 tablespoon baking powder. It’s really up to you. Some dry patches are ok. Top it with my homemade vegan cream cheese frosting or vegan buttercream for a truly authentic carrot cake. Download our practical guide to long-term success. In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. I’ve made it in just about every form, with both regular and gluten-free flour. When my husband and I got married 17 years ago, it was nearly impossible to find a vegan wedding cake, so I decided that I would bake my own. Be sure to chop the carrots up into very small pieces. September 30, 2020 at 9:54 am. On the morning of the wedding, I assembled the cake on a stand, frosted them while still frozen, and topped them with fruit and sugar. Let stand for 15 minutes or until dates are softened. It also freezes well. , Vegan Aquafaba Italian Meringue Buttercream. Let cool completely and frost in the pan. Don’t over mix the batter. Bake at 350°F (177°C) for about 40 minutes until a toothpick inserted it the center comes out clean. This cake has been a favorite in my house for over 20 years and I’m sure it will be a favorite in yours too! If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well. If I make this for a party or for kids who may be a little picky, then I just leave it plain. I love to see what you made too! dairy-free, egg-free, and can easily be made gluten-free and nut-free too. You simply need to swap out the flour for a gluten-free flour mix. Reply. Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. Don't over mix the batter. 8oz (1 cup) vegan butter, softened (use the kind in a stick, not tub), 28-32oz (7-8 cups) powdered sugar, sifted. Place the cakes on cardboard rounds and wrap them in plastic wrap. Want to make your carrot cake into a fun shape for Easter? (Add nuts and raisins at this time if you choose.). By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. Subscribe for My Free Vegan Staples eBook! Discover hundreds of chef-created whole-food, plant-based recipes, updated weekly. Came out moist and delish. Use a food processor to chop your carrots to save time and effort – and keep your hand from hurting from all that grating. It always bakes up moist and delicious with just the right amount of spices. Transfer to a large bowl. Add the flour, baking soda, baking powder, salt, and spices to a large bowl. The cake will keep for up to five days and tastes even better the day after it’s made. By the evening, the cake was perfectly thawed. Bake at 350 ºF until a tester comes out clean and the edges start to pull away from the sides of the pan. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves. Set aside. Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean. Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. It’s even better than some non-vegan ones that I have tried in the past. * Percent Daily Values are based on a 2000 calorie diet. Also try the popular Healthy Carrot Cake Cupcakes any neutral-flavored oil will work. Dairy Free. Spread with Vanilla Bean Frosting or serve on its own. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Remove from the pan; cool on a wire rack. Cover and blend until smooth. 8. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. moist, yet firm enough to hold up in layered cakes. (Add nuts and raisins at this time if you choose.). Super easy to mix. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using). Cover and blend until a powder forms. You can use it to make cupcakes, sheet cakes or sturdy layered cakes. Allow your cakes to cool completely before frosting. Spread with, 1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice, 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean), Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar, Kale and Farro Salad with Orange-Avocado Dressing, Almond-Oat Cookie Bars with Pumpkin Frosting. My variations: added walnuts and used only 1 cup of cane sugar. You don’t want a big chunk of carrot in your cake. Preheat the oven to 350 ºF. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. You have been successfully subscribed. Tag me at #thehiddenveggies! Be sure to preheat your oven and don't put the cake in until it has reached 350. (When I use the buttercream frosting, I usually make it in the cinnamon flavor.). Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. I made this today, gotta say, of all the vegan carrot cake recipes I’ve tried this is the best one. In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk. It also freezes well. Thanks for this recipe, it will be my go-to! No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. Fold in the grated carrot and chopped walnuts (if using). Bake at 325°F for 45 -50 minutes until the top is dry to the touch and springs back up when pressed slightly. Be sure to preheat your oven and don’t put the cake in until it has reached 350° F. Grease your cake pans before adding the batter. Just wanted to say this vegan carrot cake recipe Is FANTASTIC! Spread the cake with Vanilla Frosting (if using). For a classic carrot cake, use my authentic tasting vegan cream cheese frosting recipe. Mix the vegan butter and cream cheese together with a handheld mixer or with the whisk attachment of a stand mixer until they are creamed and fluffy. If the mix doesn’t contain xanthan gum, you can add 1 tsp of xanthan gum to help it bind together better. Allow cooling on a rack for about 15-20 minutes before inverting to remove the cake from the pans, and allow them to cool completely before frosting. I’ve made this carrot cake countless times for birthdays, holidays, and I even used this recipe to bake my own vegan wedding cake. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan). You can also use coconut sugar or Sucanat. Allow to cool on a rack for about 15-20 minutes before inverting to remove the cake from the pans. made with every-day ingredients that you can find at your local grocery store. You don't want a big chunk of carrot in your cake. Let the cupcakes cool completely before frosting. I made it into a loaf using the 2 x 8 inch recipe and baked it for about 80 minutes and it was so good we devoured half of it when it came out of the oven! If you want a lighter fluffier frosting that works well for piping and decorating, use my classic vegan buttercream frosting recipe. The brand I use is Ener-G and I buy it from my local grocery store. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit.