Carrot Cake
This Vegan Carrot Cake is perfect for Easter, Mother's Day or any time of the year! Enjoy these whole ingredients!
Equipment
- 8 inch spring foam pan
- oven
- mixer
Ingredients
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- 2 banana (mashed)
- ½ cup olive oil
- 1 tsp vanilla
- ¼ cup coconut sugar
- ½ cup apple sauce
- ¼ cup maple syrup
- ½ cup plant-based milk
- 1½ cups approximately 2 medium sized carrots (grated)
- 1½ cups gluten-free flour blend
- 1½ cups almond flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
Instructions
CAKE INSTRUCTIONS
- Grease and line two 8 inch springform pans.
- Preheat oven to 350.
- Prepare flax egg by whisking ground flax and water together. Set aside to gel.
- Add flax egg and mashed bananas to a large bowl. Add applesauce, olive oil, vanilla, coconut sugar, maple syrup and milk. Whisk vigorously to combine.
- In a separate bowl whisk together dry ingredients. Add dry to wet. Switch to a spatula and fold to incorporate. The mixture may look a little dry. That's ok, the carrots will release moisture! Add grated carrot and walnuts and fold again to mix completely.
- Split batter evenly (i weighed my batters to get an exact measurement) between the two pans. Smooth out the top using an offset spatula.
- Place into the preheated oven for 45-50 minutes or until a toothpick comes out clean with a few crumbs. Set on a wire rack to cool before removing pans.
FROSTING INSTRUCTIONS
- 1/2 cup vegan butter- room temperature
- 1/2 cup vegan cream cheese- room temperature
- 3 1/2 cups powdered sugar- sifted
- 1 tbsp blood orange juice
- pinch salt
- 1/2 cup roasted and chopped walnuts
FROSTING THE CAKE INSTRUCTIONS
- Place butter in the bowl of a stand mixer. Whip butter until light and fluffy.
- Add cream cheese and whip again to fully combine.
- Slowly add the powdered sugar. Add citrus juice and continue to whisk until you have achieved a creamy texture.
- Place the cake on a cake stand or plate. The cakes must be completely cooled before frosting.
- Apply 1/2-3/4 cup buttercream (Add more if desired) on the bottom cake for the middle layer. Use an offset spatula to spread evenly.
- Place the second cake layer, top side down, on top of the first frosted layer. Add a generous amount of frosting to the top of the cake and work it out to the sides, frosting the entire cake with a thin layer of frosting. This first layer is called a crumb coat. Place the cake into the fridge. I also placed the buttercream into the fridge to rest as well. Allow the cake and icing to rest for 15 minutes and then continue icing your cake. The icing will thicken in the fridge making the second layer easier to work with.
- Add walnuts to the top of your cake and place back in the fridge until you are ready to enjoy!!