Vegan Carrot Cake with Cream Cheese Frosting
Try this Vegan Carrot Cake with Cream Cheese Frosting recipe.
Try this Vegan Carrot Cake with Cream Cheese Frosting recipe.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground allspice
- 2 cups grated carrots
- 1/2 cup brown sugar
- 3/4 cup almond milk
- 2 and 1/4 cups all-purpose flour
- 4 and 1/2 cups powdered sugar
- 2/3 cup coconut oil
- almond milk - any non-dairy milk
- coconut oil - any flavorless oil
- 1 cup non-hydrogenated vegetable shortening (like earth
- 12 ounces non-hydrogenated vegan cream cheese (like tofutti) softened
- 1 and 1/2 teaspoons lemon juice (i didn't use it)
- 2 to 4 drops lemon oil to taste (i didn't use this either)
- Carbohydrate 36.9543011474513 g
- Cholesterol 54.9990740733377 mg
- Fat 44.9475136708729 g
- Fiber 1.71881292366098 g
- Protein 2.88263407350379 g
- Saturated Fat 27.7874750348339 g
- Serving Size 1 1 " Round Cakes/18 Cupcake (168g)
- Sodium 183.844384248906 mg
- Sugar 35.2354882237903 g
- Trans Fat 2.78538863042629 g
- Calories 547 calories
Step-by-step
- Preheat the oven to 350F/180C for 15 minutes.
- Line two 9-inch round cake pans with parchment paper.
- In a large bowl mix together the Part 1 ingredients.
- Add the milk and oil to the bowl and stir to combine.
- In a separate bowl, whisk together the dry ingredients mentioned in Part 3.
- Add the dry ingredients to the wet ingredients and mix until just combined. It's okay if the batter is slightly lumpy.
- Distribute the batter between the two pans evenly. I measured out the batter and it was 3 cups in total. So 1.5 cups of batter in each pan.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Mine was done in 18 minutes itself. The cake started pulling out of the sides of the pan.
- Place the pans on a cooling rack to cool for about 20 minutes.
- Turn the pan upside down to remove the cakes and cool it completely before frosting.
- In a large bowl beat the shortening until smooth using an electric mixer.
- Add the cream cheese and beat until it's thoroughly incorporated.
- Add the powdered sugar, vanilla and rest of the ingredients, if using and beat until smooth. I added the sugar 1 cup at a time, beating well after each addition and scraping the sides of the bowl.
- You can dump everything in if you are using an electric stand mixer. But if you are using a hand-held mixer like me then add the sugar in small additions.
My Unexpected Vegan Baking Adventure: A Carrot Cake Story
As a busy working mom, time is my most precious commodity. Weekends are a whirlwind of errands, kids' activities, and the ever-present mountain of laundry. So, when I found myself with a rare free afternoon, the last thing on my mind was baking. But then, I spotted a recipe for vegan carrot cake with cream cheese frosting. Now, I'm not a vegan, nor am I particularly known for my baking prowess (let's just say my attempts at soufflés have been... adventurous), but something about that vibrant image of a moist, spiced carrot cake intrigued me. The thought of a decadent treat, made without eggs or dairy, seemed almost rebellious in its deliciousness. Plus, I imagined the satisfied smiles of my kids when presented with a homemade cake, a rare treat indeed.
Gathering the ingredients became a mini-adventure in itself. My local supermarket, usually a well-stocked haven, was surprisingly short on some items, forcing me to make some substitutions – a slightly different type of almond milk here, a different brand of vegan cream cheese there. It was like a baking scavenger hunt, and this unplanned element only added to the excitement. Following the recipe was, to put it mildly, a journey. There were moments of panic (did I really add that much oil?), moments of triumph (the batter looked remarkably like it was supposed to!), and moments of utter confusion (why were my cakes browning so quickly?). The process was messy, frantic, and occasionally hilarious, filled with flour-covered countertops and more than a few frustrated sighs. Yet, I persevered, driven by the lure of that anticipated deliciousness.
The final result? A cake that, while not perfectly symmetrical or professionally frosted, was undeniably delicious. The soft, moist texture, the burst of warm spices, and the creamy vegan frosting – it was a revelation. My kids devoured it, their faces smeared with frosting and their eyes wide with delight. Even my usually skeptical husband admitted it was surprisingly good. And for me? The success was even sweeter than the cake itself. It wasn't just about the taste; it was about the journey – the unexpected adventure of baking something new, the challenge of adapting and improvising, and the simple joy of sharing something homemade with my family. It was a reminder that even amidst the chaos of daily life, there's always room for a little bit of sweetness, a little bit of unexpected joy, and a whole lot of love, all wrapped up in a beautifully imperfect vegan carrot cake.
This experience taught me that baking, especially when venturing outside of your comfort zone, isn’t about perfection; it’s about the process, the experimentation, and ultimately, the sharing. The imperfect nature of the cake, the flour dusting the counter, the slight browning – these became part of the story. And that’s a story I’ll happily share over another slice of this surprisingly fantastic vegan carrot cake.
Ingredients Used:
The recipe called for a blend of classic carrot cake ingredients, with a few vegan twists. I utilized almond milk instead of cow's milk, coconut oil as a replacement for butter, and a high-quality vegan cream cheese for the frosting. The spices – cinnamon, allspice, and a touch of nutmeg – created a warm and inviting aroma during the baking process. The addition of chopped walnuts provided a satisfying textural contrast to the tender carrot cake.
Tips and Tricks:
If you're embarking on a similar vegan baking journey, I recommend investing in a good-quality electric mixer. This makes the frosting process significantly easier. Also, don’t be afraid to experiment with different types of nuts or spices. The beauty of baking lies in your ability to personalize the recipe to your taste preferences.
Conclusion:
Baking this vegan carrot cake was an unforgettable experience, a testament to the fact that even the most unexpected adventures can lead to unexpected delights. The entire process from gathering the ingredients to the final frosting was a journey of learning, laughter, and a whole lot of sweet success. The taste of the finished product was simply the icing on the cake – so to speak.
