How beautiful does this look? Packed with spices and a creamy, delicious vegan cream cheese filling.
Ingredients
- 300 g flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 3 tsp spices 2 tsp cinnamon and 1 tsp nutmeg
- 280 g light brown sugar
- 300 g carrot grated
- 50 g apple sauce
- 3 tbsp flax meal
- 120 ml soy milk
- 1 orange zest of
- 170 ml oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 100 g walnuts chopped (optional)
Cream Cheese Frosting
- 125 g vegan butter room temp
- 125 g vegetable shortening room temp
- 450 g icing sugar
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 180C (355 F). Line 2 8-inch cake tins (or 3 6-inch tins) with parchment paper.
- Grate the carrots and then use a kitchen towel to squeeze out the excess moisture from the grated carrots.
- Sift together all the dry ingredients (flour, baking powder, baking soda, spices and salt). Stir in the grated carrots, orange zest and walnuts.
- Warm up the plant milk in the microwave for 30 seconds. In a small mixing bowl, mix the flax meal with some of the warm plant milk and set aside for 5 minutes. Once it has thickened up, mix it together with the remaining wet ingredients in a larger bowl (remaining milk, light brown sugar, oil, applesauce and apple cider vinegar). Whisk until smooth.
- Finally, pour the dry ingredients into the wet mix and whisk together until completely incorporated.
- Pour the batter into the baking pan and bake for 35-45 minutes (30-40mins for 6-inch tins). Use a toothpick to see if the cakes are ready (no residue batter should be on the toothpick).
- Allow them to cool completely before turning them onto a wire rack.
- Frosting: Place the (room temperature) butter and shortening in a stand mixer with the paddle attachment and mix until pale and light.
- Add in half of the icing sugar and mix together for 5 minutes until completely smooth. Add in the second half of the icing sugar with the remaining ingredients and then mix on low until completely incorporated.
- Use extra icing sugar or liquids to balance out the frosting if it’s too thin or thick, respectively. Mix on medium-high for a couple more minutes to make sure it’s completely smooth.
- Spoon the frosting onto a cooled layer of carrot cake and smooth it out with a knife or offset spatula. Stack the next layer on top and repeat.
- Decorate with walnuts, carrots and micro greens then serve!
This recipe was republished with permission from Project Vegan Baking.
Find the original recipe here.