Vegan Applesauce Carrot Cake Food

VEGAN CARROT CAKE

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.

VEGAN APPLESAUCE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch spring form pan with spray oil.
• In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
• Remove and put in a large bowl.
• Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
• In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
• Don't over mix this.
• Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
• Once this is done cool on a metal rack and turn onto a plate.

VEGAN CARROTARAISINAANA CAKE!

Steps:

• 1. First get your carrots grated, and raisins measured to set aside for simmering in a pot with the 2 cups water (7-10 min when ready).
• 2. Next go ahead and blend your egg substitute list of ingredients together (liquify if possible, otherwise blended smoothly works), then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs!
• *Now preheat your oven to 350 degrees F.
• 3. In one big bowl, mix applesauce, spices, oil, syrups, egg replacer, salt.
• 4. After carrot and raisin mix is simmered for 7-10 min., mix this in with #3.
• 5. In separate bowl, mix flour, nuts, flax seed mill, and baking soda together.
• 6. Add #5 to the fluidified mixture slowly, stirring well but not too much.
• 7. Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray (I use Lowe's Foods 100% pure no stick cooking spray -- it's cheaper :)
• 8. Pour ingredients into bowls, then set them into the oven, all on same rack if baking them together!
• 9. Set your timer for 45 minutes, but a separate timer should be set for 15 min, which you'll need to rotate your cakes on their shelf in the oven so as to bake evenly! At about minute 30 on first timer, turn oven down to about 300 degrees F.
• 10. Should be done after 45 min., set the cakes on cooling racks and wait about 15 minute to take your first bite :).
• 11. Enjoy!

APPLESAUCE CARROT CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add applesauce and margarine.
• Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
• Add eggs and beat 2 minutes.
• Stir in carrots and nuts, blending well.
• Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
• Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
• Let cake cool.
• To make frosting, beat together the cream cheese and powdered sugar.
• Add applesauce and beat until smooth.
• Frost cooled cake.

VEGAN CHOCOLATE APPLESAUCE CAKE

Steps:

• Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
• Mix all of the dry ingredients together in a large bowl.
• Add applesauce and mix well until batter is smooth.
• Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
• Frost, if desired, and enjoy!

VEGAN RAINBOW CARROT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a 9-by-13-inch metal baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl.
• Whisk together the vegan cane sugar, coconut oil, applesauce, vanilla and orange zest in another large bowl until smooth. Fold in the carrots until just combined. Slowly fold in the flour mixture in 3 batches, alternating with almond milk and ending with the flour. Fold in the 1 cup walnuts.
• Pour the batter into the prepared pan and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 30 minutes, then use the foil overhang to remove the cake to a wire rack to cool completely, about 2 hours.
• For the frosting: Just before serving, beat the butter in a large bowl on medium-high speed with a handheld electric mixer until light and smooth, about 1 minute. Reduce the speed to low and add the vegan confectioners' sugar, 1/2 cup at a time, and mix until well combined after each addition. Add the vanilla and mix until combined. If the frosting is too thick, add 1 tablespoon of the almond milk at a time and mix until it reaches your desired consistency.
• Place 1/4 cup of frosting into 4 small bowls. Add 3 to 4 drops of green vegan food coloring to one bowl and mix to combine. Transfer to a small piping bag fitted with a round piping tip. Repeat with the remaining 3 bowls of frosting and the magenta, orange and yellow vegan food coloring.
• Spread the remaining white frosting on top of the cake leaving a 1-inch border around the edges. Use the colored frosting to pipe small magenta, orange and yellow carrots with green stems all over the cake. Sprinkle with the remaining finely chopped walnuts.