Vegan Carrot Cake Food

VEGAN CARROT CAKE

Steps:

• Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
• Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
• Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
• In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
• Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
• In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
• Fold your dry mixture into the wet mixture until thoroughly combined.
• Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
• Cook for 25-30 minutes or until a toothpick comes out clean.
• Once cooked, cool for 1 hour at room temperature.
• For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
• Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
• Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 10" X 9" or square cake pan.
• Stir together dry ingredients.
• Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
• Beat about 2-3 minutes , until well mixed.
• Stir in the nuts, if used.
• Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
• Cool on a wire rack.
• Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 13" X 9" pan.
• Stir together dry ingredients.
• Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
• Beat about 2 to 3 minutes until well mixed.
• Stir in the nuts.
• Bake at 325 degrees for about 50 to 60 minutes.
• Cool on a wire rack.
• Frost and enjoy.

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.