IS CARROT CAKE VEGAN RECIPES
VEGAN CARROT CAKE RECIPE - FOOD NETWORK
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Total Time 4 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners’ sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you’re ready to assemble the cake.
- When the cakes are completely cool,?trim the domes of each round with a large serrated knife so the tops are flat.?Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
HEALTHIER CARROT CAKE [VEGAN] - ONE GREEN PLANET
![Healthier Carrot Cake [Vegan] - One Green Planet image](https://img.stevehacks.com/images/211217195348.jpeg)
This delicious Carrot Cake is gluten-free, oil-free, sugar-free and you wouldn't even know it. It's a crowd-pleaser with its Cashew Cream Frosting.
Provided by Rachel Lessenden
Cook Time minutes
Yield 16 servings
Nutrition Facts : Calories calories
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VEGAN CARROT CAKE - VEGAN CAKE RECIPES - GOOD HOUSEKEEPING
You wouldn’t know this carrot cake recipe is vegan, it’s so light and moist. We’ve added even more goodness into the mixture with wholemeal flour.
From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category dessert
Calories 352 calories per serving
From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category dessert
Calories 352 calories per serving
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 23cm (12 x 9in) traybake or roasting tin with baking parchment.
Put the dates and almond milk in a small pan, bring up to the boil, then simmer for 5min. Transfer to a blender or food processor, and whiz until smooth. Stir in the bicarbonate of soda and set aside.
In a separate bowl, mix together the flour, baking powder and spices. Fold into batter, followed by the carrots, coconut, cranberries, seeds and pecans.
Meanwhile, make the icing. In a medium bowl, beat the spread and almond butter with an electric whisk until smooth. Gradually beat in the icing sugar and chill in the fridge until needed.
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VEGAN CARROT CAKE RECIPE | BBC GOOD FOOD
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
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