Vegan Carrotaraisinaana 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 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!

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.