vegan carrot cake
recipe under the cut!
makes one two-layered 9″ cake, or one 9″ x 13″ loaf
for the cake:
- 3 ¼ cups (390g) all-purpose flour
- 2 cups (200g) shredded carrot
- 2 cups (440g) light brown sugar
- 1 tsp salt
- 2 ¼ tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- about 1 cup total chopped and toasted walnuts and/or pecans (optional)
- 2/3 cup (160mL) vegetable oil
- 2 cups (470mL) water
- 2 tbsp apple cider vinegar
- 1 tbsp plus 1 tsp vanilla extract
for the cream cheese frosting (makes a generous amount):
- 12oz vegan cream cheese (1 and a half standard tubs)
- ½ cup (1 stick) vegan margarine, softened
- ½ cup (115g) vegan sour cream
- 1 tbsp maple syrup
- 2 tsp vanilla
- 3-4 cups (375-500g) vegan powdered sugar
- pinch of nutmeg
- toasted walnuts and pecans for garnish
for the cake:
1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).
2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.
3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.
4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.
for the frosting:
1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.
2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.
1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.