Vegan Carrot Cake With Cream Cheese Frosting Food

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter or spray two - 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.
• Toast the pecans for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
• Peel and finely grate the carrots. Set aside.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• I a large bowl beat the eggs until frothy.
• Gradually add the sugar and beat until the batter is thick and light colored.
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
• While waiting for cake to finish cooling, beat the cream cheese and butter, on low speed, until very smooth with no lumps.
• Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
• Beat in the vanilla extract, and lemon zest.
• To assemble: place one cake, top side down, onto your serving plate.
• Spread with about a third of the frosting.
• Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
• If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots.