VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
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.
CARROT MASH
Steps:
- Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MISO GLAZED CARROTS
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Stir in roasted sesame oil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams
VEGAN MISO-CARROT MASH
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds chopped carrots in a saucepan, cover with water, bring to a simmer and cook until tender, about 20 minutes; drain. Puree the carrots in a food processor with 1/4 cup white miso, 3 tablespoons maple syrup, 2 tablespoons olive oil, 1/2 teaspoon each cinnamon and grated ginger and 1/8 teaspoon cayenne. Season with salt and pepper and top with sliced scallions.
More about "vegan miso carrot mash food"
CARROT MASH WITH MISO | THE IN FINE BALANCE FOOD BLOG
Using a slotted spoon remove carrots from cooking water, save some of the cooking water, and add the carrots to the base of a blender or food processor.
From infinebalance.com
From infinebalance.com
- Peel carrots, removing stem ends and cut into 1-inch pieces. Cover carrots with cool water and a pinch of salt. Bring to a boil over high heat, reduce to a low boil or simmer until tender. This will take 10-15 minutes depending on the size of the carrots.
- Using a slotted spoon remove carrots from cooking water, save some of the cooking water, and add the carrots to the base of a blender or food processor. Add in 1 tablespoon of miso paste and a small piece of butter. Place lid on the blender, be sure it is vented as the carrots are hot and will release steam, and pulse several times. Add 1-2 tablespoons of the cooking liquid as needed to get the carrots properly puree in the blender. Pulse several times until just smooth. Taste for seasoning, add additional butter or salt if needed. Serve. Garnish with a few drops of sesame oil or sesame seeds if desired. Fresh herbs are also a nice garnish.
CARROT MISO SOUP (QUICK + EASY) - THE SIMPLE VEGANISTA
2022-06-01 Saute the onion and carrots for 5 minutes, add garlic and ginger, cook 1 more minute. Add the liquids, bring to a boil, cover, reduce heat to low …
From simple-veganista.com
5/5 (1)Total Time 30 minsCategory SoupCalories 273 per serving
From simple-veganista.com
5/5 (1)Total Time 30 minsCategory SoupCalories 273 per serving
VEGAN ORRECCHIETTE WITH CREAMY CARROT MISO SAUCE
COOK the SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add …
From goodoldvegan.com
Estimated Reading Time 3 mins
From goodoldvegan.com
Estimated Reading Time 3 mins
CARROT-MISO DIP RECIPE | FOOD NETWORK KITCHEN | FOOD …
Directions. Toss 1 pound carrots (cut into 2-inch pieces) and 1 halved shallot with vegetable oil and kosher salt on a baking sheet. Roast at 425 degrees F …
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
MISO MAPLE MUSTARD GLAZED CARROTS - MISSISSIPPI VEGAN
2017-02-04 Instructions. Preheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast iron skillet or baking dish. Add the carrots and toss them in the glaze until they are …
From mississippivegan.com
From mississippivegan.com
ORECCHIETTE WITH CREAMY CARROT MISO SAUCE | FEASTING AT …
2022-07-03 Instructions. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions. COOK the SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, …
From feastingathome.com
From feastingathome.com
VEGAN RECIPES USING MISO (HEALTHY) - THE SIMPLE VEGANISTA
miso. Vegan recipes using healthy miso! Miso is a fermented paste typically made from soy beans, although some are made with chickpea or rice, and used in Japanese and South East Asia Cooing. Explore the many ways to use …
From simple-veganista.com
From simple-veganista.com
CARROT GINGER MISO DRESSING - VEGAN - EATING WORKS
2020-08-12 Step 1: Peel the fresh ginger. Peeling fresh ginger can be a challenge because of its irregular shape. It’s hard to peel the skin in between the branches. (See my tips to peel ginger below). Next peel the carrot. Step 2: …
From eatingworks.com
From eatingworks.com
CARROT MISO SOUP [VEGAN] - ONE GREEN PLANET
Preparation. In a large stock pot or saucepan, heat oil over medium heat. Add onion, carrots and garlic, saute until onion is translucent, about 10 minutes. Add liquids and ginger. Cover and ...
From onegreenplanet.org
From onegreenplanet.org
MISO ROASTED CARROTS WITH HUMMUS - GOOD OLD VEGAN
Preheat oven to 400 F. Mix together all ingredients (except the carrots of course) in a bowl. Thin the sauce with ~ 2 tbsp of water. Toss the carrots in the sauce. Add carrots to a cast iron or …
From goodoldvegan.com
From goodoldvegan.com
VEGAN MISO-CARROT MASH RECIPE | EAT YOUR BOOKS
Save this Vegan miso-carrot mash recipe and more from Food Network Magazine, October 2022 to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My …
From eatyourbooks.com
From eatyourbooks.com
VEGAN MISO RUTABAGA CAULIFLOWER MASH - SPICY SAUCY VEGAN
2022-06-02 Toppings for Vegan Miso Rutabaga Cauliflower Mash. Of course this Vegan Miso Rutabaga Cauliflower Mash can stand alone as a great meal. I grew up growing and eating …
From spicysaucyvegan.com
From spicysaucyvegan.com
MISO AUBERGINE ON CHILLI-GINGER CARROT MASH WITH GARLIC PAK CHOI …
2021-08-09 Mix together the miso, maple syrup, sesame oil and rice wine vinegar. Place the aubergine halves on a baking tray and pour over most of the marinade, filling the cuts and …
From telegraph.co.uk
From telegraph.co.uk
STICKY VEGAN MISO ROASTED CARROTS - COOK REPUBLIC
2020-03-04 This recipe for Vegan Miso Roasted Carrots is incredibly simple and everything gets done in just one pan (win!). It has become part of my weekly meal prep routine. I buy organic …
From cookrepublic.com
From cookrepublic.com
WHOLESOME MASHED POTATOES WITH CARROT & PARSNIP (VEGAN)
2020-12-17 Instructions. Place the chopped carrots, parsnips, and potatoes into a large pot with a lid. Add about 1.5 cups of water and bring to a boil. Once water is boiling, cover the pot, …
From walderwellness.com
From walderwellness.com
MISO MASHED POTATOES - VEGAN BOWLS
2022-06-01 Start by peeling and chopping your potatoes into equal sized chunks. Boil in unsalted water until they become completely soft. Remove from the water and run them …
From veganbowls.com
From veganbowls.com
10 BEST VEGAN MISO PASTE RECIPES | YUMMLY
2022-09-17 Vegetable Buddha Bowls with Tahini Miso Dressing Lauren Caris Cooks. garlic, falafel, water, tahini, sesame seeds, quinoa, cucumber and 3 more. 1-Pot French Onion Soup …
From yummly.com
From yummly.com
ROASTED MISO-GLAZED CARROTS | THIS AND THAT KITCHEN
2018-09-19 Instructions: Preheat oven to 400° F (205° C). Line a large baking sheet with parchment paper. Whisk the miso paste, maple syrup, olive oil, and garlic powder in a …
From mythisandthatkitchen.com
From mythisandthatkitchen.com
CARROT AND PARSNIP MASH - GREEDY GOURMET
2019-02-13 The second option involves oven-roasting the carrot and parsnip in the oven. This will result in a sweeter and creamier version of the mash. The more you leave the vegetables …
From greedygourmet.com
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love